Mini Tomato-Parmesan Tarts

Mini Tomato-parmesan Tarts

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Lynette !


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


  • 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


  1. Preheat oven to 400 degrees.
  2. Combine the first 6 ingredients in a medium bowl.
  3. Place 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.
  4. Place 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.
  5. Bake at 400 degrees for 25 minutes or until golden, rotating pans once during cooking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves.

Printable Recipe Card

About Mini Tomato-Parmesan Tarts

Main Ingredient: Fruit
Regional Style: American

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