Zesty Tomato Tartlets

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 mini tartlets with tomatoes 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 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 (and omit the balsamic dressing).
• Salt and pepper.

What tomatoes to use

You can make these tomato tartlets using 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 like.

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 recipe you might like is cauliflower cheese pasties!

Equipment you’ll need

Large baking sheet and parchment paper.

Pastry brush and knife.

Small bowl to make 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 your tartlets with tomato from the oven and set aside for 5-7 minutes. Serve warm.

How to serve puff pastry tomato tartlets

They are delicious on their own but can be also served with:

• Raw broccoli pasta salad
• Caprese orzo pesto pasta salad
• A dollop of homemade avocado mayo or avocado pesto.

How to make vegan tartlets with tomato

• 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 the egg wash.

Optional ingredients

• Chopped asparagus,
• Finely sliced peppers,
• Chopped marinated artichokes.

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 mini tarts with tomato ahead, arrange 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: Leftover tartlets can be refrigerated, 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 the tartlets will still taste delicious.
• Freezing: Freeze leftover 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 as good as freshly made).

More easy recipes for entertaining to try next

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

See also these other easy snack recipe ideas!

Keep in touch!

If you make this 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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