Tomato Basil Tarts

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  • Servings : 4

An interesting change from the normal tomato tarts.


  • 3 cups halved grape tomatoes
  • 3 tbsp finely diced red onion
  • 1 tsp minced garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp chopped fresh basil
  • salt and pepper
  • 1 sheet or 1/2 Block frozen puff pastry
  • 1 large egg whisked with 2 tbsp water for brushing
  • 2 oz fresh goat cheese


Step 1

Toss tomatoes with red onion, garlic oil and vinegar. Cover with plastic wrap and let sit for 30 mins to 3 hours in the refrigerator. ( I find the longer the better)

Step 2

Strain the tomato mix but save the juices in a saucepan. Bring reserved juices to a simmer and reduce to 2 Tbsp, then pour over the tomatoes and toss. Stir in the basil and season to your taste with salt and pepper.

Step 3

Preheat oven to 375F and line a baking sheet with parchment paper.

Step 4

Unfold puff pastry or roll a block to an 8X8 square by ¼" thick piece of pastry. Cut into 4 squares. Pinch each corner of each square to create a frame-like shape. This creates a diamond shape shell to hold the the tomato filling.

Step 5

Place on prepared baking tray. Spoon tomato mixture into each shell and brush edges with egg wash. Bake 30-35 minutes until pastry is a golden brown.

Step 6

Crumble goat cheese over tarts and return to oven for 5 minutes. Serve tarts warm or at room temperature.

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