Tomato Tartlets (Puff Pastry)

These tomato tartlets are made using light and crispy puff pastry and a topping of tomatoes and feta cheese coated in a sweet and zesty honey balsamic dressing. Quick and simple to put together, perfect for easy entertaining!

These tomato tartlets are made using ready-rolled puff pastry so preparation is quick and easy. Making the topping involves combining colourful mini tomatoes with tangy feta and then simply drizzling a sweet and savoury dressing (which takes seconds to make!) over the whole thing. 

As these tomato pastries bake the flavours intensify and the result is a delicious sweet, savoury and zesty appetizer your guests will love!

Tomato tartlets ingredients and substitutions

• Tomatoes: use any small tomatoes. See details below.
• Puff pastry: I used ready-rolled puff pastry for convenience, but you can use a pastry block if you prefer (roll it out on top of a floured surface until about 2-3 mm thick).
• Cheese: I used feta cheese, but you can use goat's cheese instead if preferred.
• Dressing: balsamic vinegar, honey, oil, thyme, garlic and onion granules. You can add a small amount of sun-dried tomato pesto for a more intense tomato flavour.
• Salt and pepper.

What tomatoes to use

You can make these puff pastry tartlets with any mini tomatoes, including common varieties such as cherry, which are quite round, or oblong-shaped grape tomatoes. I used a mixture of tomatoes with different shapes and colours, but you can just use one variety if you prefer.

How to prepare the puff pastry

Take the pastry out of the fridge about 30 minutes before making the recipe (to bring it up to room temperature). If using ready-rolled puff pastry unroll then cut it into squares (see Instructions for more details).

If using a pastry block roll it out on top of a floured surface to a rectangle roughly 9.5in/24cm wide, 15in/40cm long and about 2-3 mm thick. Follow the rest of the Instructions to make the mini tomato tarts.

Frozen pastry needs to be defrosted overnight in the fridge before making the recipe.

*Another puff pastry snack/appetizer recipe you might like are cauliflower cheese pasties!

Equipment you’ll need

• Large baking sheet and parchment paper.
• Pastry brush and knife.
• Small bowl for the dressing.

Step-by-step recipe instructions

1. Prepare pastry: Remove the pastry from the fridge 30 minutes before making the recipe. After 15 minutes preheat the oven to 425F/220C/fan 200/gas mark 7.

2. Make dressing: Place the dressing ingredients in a small bowl and stir to combine. Set aside.

3. Cut squares: Unroll the pastry and slice into 15 squares with a side length of roughly 3.3 inches/8cm. Gently score a smaller square in the centre of each pastry piece approx. ⅓in/1cm away from the edges (be careful not to cut through the pastry). Place the squares on top of the baking sheet lined with parchment paper (if your pastry comes with parchment use that) without touching one another.

4. Add tomatoes: Arrange 4 tomato halves, cut side up, close together in the centre of each square. Fill in any gaps with the crumbled feta scattering the rest over the tomatoes.

5. Add dressing: Drizzle the dressing over the tomatoes (you can use a small spoon or pastry brush to do this). Season with salt and pepper.

6. Brush pastry: Brush the edges of each pastry piece with the egg wash.

7. Bake: Bake in the centre of the oven for 10 minutes then lower the temperature to 400F/200C/gas mark 6 and continue baking for 15 more minutes.

8. Serve: Remove from the oven and set aside for 5-7 minutes. Serve warm.

Serving suggestions

These easy tomato pastries with feta are delicious on their own but you can also serve them with finely chopped fresh basil or a dollop of homemade avocado mayo. They make a great accompaniment to smoked salmon or ham, and you can also enjoy them with a simple mixed green salad or roasted vegetables.

Perfect also as a starter for Mediterranean style dishes.

Optional ingredients you can use

Puff pastry tartlets with tomatoes are adaptable and versatile and you can try using additional ingredients for a different flavour twist. These can include:

• Chopped asparagus
• Finely sliced red bell pepper
• Finely chopped green or black olives
• Chopped marinated artichokes

How to make tartlets with tomato vegan

• Use vegan rather than butter-based puff pastry.
• Substitute maple syrup for the honey.
• Either omit the feta or use crumbled tofu or crushed cashews instead.
• Brush the pastry with plant-based milk instead of egg wash.

Top tips

• The pastry: Remove the pastry from the fridge 30 minutes before making the recipe. But try to work quickly to ensure it doesn’t become too soft.
• Prepare ahead: You can prepare the recipe ahead, arrange the tartlets on top of your baking sheet and refrigerate overnight. Bake straight from the fridge.
• Baking: It is important to bake these tartlets in a preheated oven (preheat it for at least 15 minute) to ensure they rise well.
• Best served warm.
• Storing: Refrigerate, covered, for up to 2 days.
• Reheating: Reheat in the oven (180C/375F) for about 10 minutes. The pastry won’t be quite as light and crispy as when freshly baked but your mini tarts will still taste delicious.
• Freezing: Freeze any leftover tomato tartlets on top of a tray then transfer to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat as above (again, they will still taste nice but won’t be quite as good as freshly made).

More appetizer recipes to try next

• Vegetarian Salad Stuffed Tomatoes
• Healthy Shrimp Stuffed Avocado
• Smoked Salmon Deviled Eggs
• Persimmon Bruschetta

See also these other easy appetizer/side recipe ideas!

Recipe

Keep in touch!

If you make this easy tomato tartlet recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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