Tomato Tarts

Tomato tarts on a black board with salt, pepper, parsley, and tomato.

Print Recipe

5 from 1 vote

Delicious savory tomato tarts, perfect for an appetizer before dinner or to bring to a party.

Prep Time20

Cook Time18

Total Time38

Course: Appetizer

Cuisine: American

Servings:

Calories: 193kcal

Author: Kelly Stilwell

Equipment

Baking Sheet
2 inch tart, biscuit, or cookie cutter

Ingredients

2 T unsalted butter
1 T olive oil
1/2 onion sliced
kosher salt to taste
fresh black pepper to taste
2 sheets puff pastry thawed according to package instructions
1 large egg plus 1 teaspoon water beaten
3 large tomatoes thinly sliced
1/2 cup provolone shredded
Fresh parsley

Instructions

Preheat oven to 425º
In a skillet, melt olive oil and butter over medium heat.
Slice onions.
Season onions with salt and fresh black pepper and add to the pan.
Stirring constantly, cook onions until they are soft and caramelized. Set aside.
Cut out six circles using a 4-inch biscuit or cookie cutter.
Place discs of dough on a cookie sheet lined with parchment paper.
Combine egg with cold water to make an egg wash.
Brush each disc with egg wash.
Place a slice of tomato on the center of each disc.
Add caramelized onions on top of tomato.
Add shredded cheese on top of onions.
Bake in preheated oven for 18 minutes or until cheese has melted and the tarts are golden brown.
Sprinkle parsley on top before serving.

Notes

Notes:

Keep the dough very cold. Once it becomes warm, it becomes more difficult to cut and may start to spread prematurely. Take the dough out of the freezer just as you are ready to assemble the tarts, or place the dough rounds back in the freezer until the ingredients are ready.

Do not leave the onions to cook. If they burn, the sweetness will be lost and you'll have to start over.

Check the tarts at 16 minutes as oven temperature can vary.

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