The perfect starter to any meal, these Puff Pastry Tomato Tarts are so delicious and couldn’t be easier to make. Use up that basket of tomatoes today.
These! Are they not gorgeous? I think they kind of scream summer in their own not-so-subtle way. They are certainly eye-catching on a platter together.
There is something about puff pastry. It has this way of making everything so darn cute, elegant and fancy all at the same time. If you have never used it, please give it a try. It’s so easy to make something beautiful with it. No skills necessary.
I saw this container of colored tomatoes at Costco and had to get them. This was definitely the perfect dish to show off the diversity of their colors. However, using all red tomatoes will be as equally striking. You decide which to use.
Remember, tomatoes are one of the top food sources for daily doses of vitamin C, vitamin A, vitamin E, potassium and fiber. So eat up and make these Puff Pastry Tomato Tarts today.
Making the little puff pastry boxes are a cinch. All you need is a ruler and a knife.
Egg wash is brushed on the sides and corners to give the puff pastry a nice sheen.
Filled with goat cheese and herbs, there couldn’t be a better appetizer. However, these make a great side dish too.
Puff Pastry Tomato Tarts
- 2 sheets frozen puff pastry (17.3 oz. box)
- 1 egg yolk, beaten with 1 Tablespoon water
- 3 ounces goat cheese, softened
- 1 Tablespoon minced fresh basil, more for garnish
- 1 Tablespoon minced fresh chives, more for garnish
- 2 garlic cloves, pressed
- 2 Tablespoons milk
- 20 small tomatoes any color, grape or cherry (sliced or whole)
- Thaw puff pastry overnight in the refrigerator. Preheat oven to 400 degrees F.
- Using a ruler, cut one of the puff pastry sheets into 4 even squares and place them on a parchment-lined baking sheet. With the other sheet, cut into 8 strips, each 3/4" wide (you will have leftover puff pastry). Cut the 8 strips in half crosswise to make 16 strips.
- Place four strips around the edge of each square, overlapping the corners. Lightly brush the edges and corners with egg wash, bake until puffy, about 22 minutes.
- In a small bowl, use a fork to gently mash together goat cheese, basil, chives, garlic and milk. Stir until creamy. When puff pastry is done, remove from oven. The middles will be puffy, push them down gently with a fork and divide cheese mixture among the four tarts, spreading evenly with a spatula. Top with tomatoes and season with salt and pepper.
- Bake for another 5 minutes and garnish with basil and chives. Serve immediately.