Mini Tomato-Parmesan Tarts

Mini Tomato-parmesan Tarts Recipe

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If you don't have a pastry cutter, use the rim of a drinking glass to cut the rounds from the puff pastry dough.

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35 Min
25 Min


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1 1/2 c
plum tomatoes, seeded and finely diced
1/4 c
shallots, minced
1 Tbsp
extra-virgin olive oil
1 tsp
fresh thyme, chopped
2 tsp
champagne or white wine vinegar
1/4 tsp
freshly ground black pepper
2 sheet(s)
frozen puff pastry dough, thawed
cooking spray
2/3 c
parmesan cheese, freshly grated (about 2.5 ounces)
1/4 tsp
kosher salt
fresh small basil leaves (optional)

How to Make Mini Tomato-Parmesan Tarts


  • 1Preheat oven to 400 degrees.
  • 2Combine the first 6 ingredients in a medium bowl.
  • 3Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2 inch rectangle. Cut the dough with a 2 1/2 inch round cutter into 20 rounds.
  • 4Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 1/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat the procedure with the remaining dough, cheese, and tomato mixture.
  • 5Bake at 400 degrees for 25 minutes or until golden, rotating pans once during cooking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves.

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About Mini Tomato-Parmesan Tarts

Main Ingredient: Fruit
Regional Style: American

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