Mini Tomato-Parmesan Tarts

Mini Tomato-Parmesan Tarts

 Makes 20 Tarts, Serves 10


  • 1 1/2 cups finely diced seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons champagne or white wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 2.5 ounces grated fresh Parmesan cheese (about 2/3 cup)
  • 1/4 teaspoon kosher salt
  • Fresh small basil leaves (optional)


1. Preheat oven to 400°.

2. Combine the first 6 ingredients in a medium bowl. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2–inch rectangle. Cut the dough with a 2 1/2-inch round cutter into 20 rounds. Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 3/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat procedure with remaining dough, cheese, and tomato mixture. Bake at 400° for 25 minutes or until golden, rotating pans once during baking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired.