Description
Delightful bite-sized tartlets filled with juicy tomatoes and herbs, encased in flaky puff pastry.
Ingredients
Scale
- 1 sheet of puff pastry
- 2–3 ripe tomatoes, sliced
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- Fresh herbs (basil, thyme, oregano)
- 1 cup cheese (goat cheese, feta, or mozzarella)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw the puff pastry according to package directions.
- Roll out the pastry slightly on a floured surface and cut into squares (4×4 inches).
- Sauté sliced onions in olive oil over medium heat for 5 minutes until translucent. Add garlic and cook for another minute.
- Mix in fresh herbs, salt, and pepper with the filling. If using, fold in cheese.
- Place puff pastry squares on the baking sheet and score a smaller square within each.
- Spoon the filling into the center, avoiding the scored edges.
- Brush edges with an egg wash for a golden finish.
- Bake for 20-25 minutes until the pastry is puffed and golden brown.
- Allow to cool slightly before serving.
Notes
Make sure not to overload the tartlets with filling to avoid soggy pastry. Fresh ingredients enhance flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: tomato tartlets, puff pastry, vegetarian appetizer, summer recipes, garden fresh
