Cheese and Tomato Puff Pastry Tarts

overhead shot of tomato tarts fresh out the oven

5 from 2 votes

These Cheese and Tomato Tarts are perfect for a quick and easy lunch, or even served as finger food at a gathering. They're easy to make and bursting with flavour!

Prep Time15

Cook Time20

Total Time35

Course: Lunch

Cuisine: Universal

Servings: tarts

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Large Greased Baking Tray
Small Pot/Mixing Bowl (for cheese)
4.5"/12cm Cookie Cutter or Small Bowl (something slightly larger than tomato slices)
Sharp Knife & Chopping Board
Brush & Bowl (for egg wash)
Spatula/Turner

Ingredients

Tarts

1 sheet of Pre Rolled Puff Pastry (see notes)
2 Beef Tomatoes (Beefsteak in US)
3.5oz / 100g Goats Cheese
3.5oz / 100g Ricotta
1 Egg, beaten for egg wash
Extra Virgin Olive Oil, as needed
Salt & Black Pepper, to taste

To Serve

Shaved Parmesan
Pesto

Instructions

Cheese: In a small bowl combine goats cheese, ricotta and a pinch of salt and pepper (to taste). Place to one side.
Tomatoes: Place tomato on its side on a chopping board (root facing the wall, NOT up/down). Slice the ends off, then slice the middle into 3 disks (approx 3/4" thick). Repeat with 2nd tomato then place to one side.
Puff Pastry: Slice puff pastry into 6 disks that are slightly larger than the tomato slices. Crimp around the edges, spread in the cheese mixture then top with a tomato slice. Drizzle with extra virgin olive oil, sprinkle with a good pinch of salt and pepper then place onto a greased baking tray.
Bake: Brush egg wash around the edges of the tarts, then bake in the oven at 200C/390F for 20mins or until the pastry is golden.
Serve: Sprinkle over parmesan then drizzle with pesto. Enjoy!

Video

Notes

a) Puff Pastry - The size of the pastry I use (before dividing) is 14"x9" (35.5cmx22cm). The weight (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.

b) Tomatoes/Size - You can use regular sized tomatoes, or even sliced cherry tomatoes and make smaller tarts, just slice the pastry accordingly!

c) Make Ahead - You can prep these to the point of putting in the oven, then tightly cover and place in the fridge. Just leave off the seasoning on the tomato (salt draws out moisture and will cause the tarts to go soggy as they rest). Also leave off the egg wash and brush on just before baking. If you want to completely bake them, just allow to cool then cover in the fridge. From there either serve cold or room temp, or reheat in the oven at 180C/356F until the pastry crisps up again.

d) Calories - based on just the tarts (no pesto/parmesan), assuming 1/2 tsp extra virgin olive oil is drizzled on each tart. Calories for 1 tart (assuming 6 are made).

Nutrition