Savoury tomato tarts
These savoury tomato tarts are dangerously moreish — it’s hard to stop at just one. They’re wonderfully simple to make, which makes them perfect for picnics, buffets, parties or even popping into a lunchbox for an easy meal. Juicy tomatoes, crisp flaky pastry and a savoury base bake together into a golden tart that looks impressive but takes very little effort.
Delicious warm or cold, they’re ideal for busy days, make‑ahead meals or any time you want something fresh, simple and full of flavour
These tarts go great alongside?
These tarts go brilliantly with a simple green salad and a tangy vinaigrette, a Mediterranean-style mix of olives, feta and cucumber, or just some crusty bread or garlic focaccia to mop up any juices.
Savoury tomato tarts
Ingredients
- 320 g ready rolled puff pastry
- 200 g cherry tomatoes (approx 24, cut in half)
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 2 tbsp capers
- 1½ tbsp olive oil
- 20 g grated cheese
Instructions
- Preheat the oven to 180℃ and lightly grease a 2 x 12 hole muffin tin.
- Cut 24 rounds from the pastry using a cutter (I used 2⅝ in / 68mm). You might need to roll up the remaining pastry and roll out again to the same thickness as the other cut outs and press them into the muffin holes.
- In a bowl add all the remaining ingredients and mix together.
- Arrange the tomato mixture over the pastry rounds, making sure you have two tomato halves in each hole.
- Bake for around 18-20 mins or until the pastry is puffed and golden and the tomatoes have softened.
- Remove from the oven and allow the tarts to cool in the tin for around 10mins, then carefully remove.
- These has be eaten hot or hold and can be stored in an air tight container.