Tomato puff pastry tart is a very easy and quick vegetarian recipe that gets ready within 25 minutes. The combination of crisp and flaky puffs, juicy tomatoes, and creamy cheese makes it a delightful appetizer.
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When my mother was pregnant with me, tomato was the only thing that she could eat happily without feeling sick. She used to sprinkle just some salt and pepper on tomatoes and eat them. I also love tomatoes and my mother says that it could be a reason why I love tomatoes so much.
Today I am sharing a vegetarian appetizer recipe which is a must-try by every tomato and cheese lover. It’s very easy to make, gets ready within 25 minutes, and tastes amazing.
The combination of crisp and flaky puffs, juicy tomatoes, and creamy cheese makes it a delightful appetizer.
Though it can be enjoyed in every season, my favorite time to enjoy these refreshing tomato puff pastry tarts is summer.
Ingredients required
This dish needs only the following ingredients which are easily available almost everywhere:
- Puff pastry
- Cherry tomatoes
- Garlic
- Feta cheese
- Mozzarella
- Olive oil
- Mixed Italian herbs
- Ground black pepper
- Salt
Substitute suggestions
- Tomatoes: I believe that cherry tomatoes taste the best in these tomato tarts. However, you can use any other variety of tomatoes too. A variety of different tomatoes can also be used.
- Cheese: Instead of Mozzarella you can also use any other melting cheese. I would recommend not skipping feta cheese as it gives these tomato tarts a fresh taste perfect for summers.
- Herbs: Use any combination of dried herbs as per your preference.
Tips and tricks
- Add more ingredients like olives, onions, chopped pepper to create different versions of these puff tarts.
- Instead of keeping the puffs open you can lift one corner of the pastry puff, join it with the opposite side and seal before baking.
- While thawing the puff pastries, don’t keep them directly on a surface or on top of each other. Always put a parchment paper on the surface where you are putting the pastry puffs for thawing otherwise they will stick to it.
- Always prick the center of the pastry so that the area where you are putting the stuffing rises less than the edges.
If you love puff pastry recipes or have bought a large pack of puff pastry and don’t know what to do with it then don’t miss to check my other easy puff pastry recipes- Cherry cream cheese danish, Pumpkin puff pastry with cream cheese, and Vegetable puffs.
More easy tomato recipes
If you are a tomato lover too and looking for ideas to cook some easy and delicious tomato recipes then don’t miss to check the following links:
- Vietnamese tomato tofu
- Bengali style tomato chutney
- Roasted tomato and bell pepper soup
- Coriander tomato chutney
- Cherry tomato pasta with spinach and mushrooms
More easy recipes using puff pastry
I love creating different recipes with puff pastries. If you also want to try some then do try the following recipes:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
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Step by step photo instructions
Tomato puff pastry tart
Ingredients
- 6 puff pastry squares
- 1.25 cups cherry tomatoes
- 3-4 garlic cloves grated
- 0.5 cup crumbled feta cheese
- 1 cup grated mozzarella
- 1 tbsp mixed Italian herbs
- Salt as per taste
- Ground black pepper as per taste
- 1 tbsp olive oil
Instructions
- Cut the tomatoes in half. Add herbs, pepper, salt, garlic, and olive oil. Gently mix and keep aside.
- Spread a baking paper on a baking tray and put the puff pastry squares on it.
- Mark around 0.5-inch border around each square. Prick the center with a fork so that it rises lesser than the border.
- Spread some mozzarella cheese at the center. Top it with feta cheese and then tomatoes.
- Bake in a pre-heated oven at 200°C for 15-17 minutes or until the puffs turn golden brown.
Notes
- Instead of mozzarella, you can also use any melting cheese of your choice.
- Though cherry tomatoes are the best for this recipe, slices of any type of tomato can be used too.
Nutrition
Please note the Farenheit cooking temperature on your recipe.
Hi Jeanne. I am sorry but I didn’t understand what do you want me to note? Or, do you want me to mention the temperature in Fahrenheit in my recipes?