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Puff Pastry Tomato Tarts

These puff pastry tomato tarts with mozzarella and basil are delicious, easy, quick and fun to make. A perfect party food or snack recipe to make over and over again.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Finger food, Side Dish
Cuisine: Mediterranean
Keyword: all seasons, capresse puff pastry bites, how to, kid-friendly, mozzarella puff pastry, party food, Puff pastry, puff pastry squares, snacks, tomato and mozzarella puff pastry bites, Tomato Mozzarella Basil Puff Pastry Squares, tomato tarts, vegetarian
Servings: 12 Tomato Tarts
Author: Ester | esterkocht.com

Equipment

  • Pizza cutter
  • Sharp knife
  • Cutting board
  • 2 teaspoons
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • paper towels
  • Empty glass bottle (e.g beer bottle), clean outside

Ingredients

  • 1  store-bought puff pastry (fresh, ca. 275 g/ 10 oz)
  • 185 g (6.5 oz) fresh mozzarella cheese
  • 2 medium tomatoes
  • 2 tablespoons fresh basil finely chopped
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • salt and pepper to taste

Instructions

  • Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat. Then wash the tomatoes and pat dry with paper towels. Cut off a small slice of the tomato parallel to the stem and cut into thin slices. Cut fresh mozzarella cheese into thin slices as well.
  • On a parchment paper roll out the puff pastry and brush it with ½ tablespoon olive oil. Using the bottom of the glass bottle press with it in the dough to mark where you will be placing tomato slices, so that they will not slide off while baking. (SEE NOTE 1). In the middle of every circle place a slice of fresh mozzarella cheese followed by a slice of tomato and once again by fresh mozzarella. Using a pizza cutter or a sharp knife, cut into 12 to 15 squares. Transfer the parchment paper to the baking sheet and bake for 20 minutes or until nicely golden brown.
  • In the meantime combine the remaining oil with finely chopped fresh basil and garlic and mix well. Season with salt and pepper and set aside.
    As soon soon as you remove the pastry squares from the oven, spread a bit of the basil-garlic-oil mixture on the tomatoes with 2 teaspoons. (SEE NOTE 2) Using a knife cut between the squares to free them from each other. They taste great both warm and cold.

Notes

  1. You should use a glass bottle bottom with same size as the tomatoes that you're using.
  2. If you don't have fresh basil, feel free to use dried herbs. Just make your oil-garlic and herbs mixture ahead of time and let infuse.