Mini Tomato and Mozzarella Tarts

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Mini Tomato and Mozzarella Tarts are finger-food party perfection. They are so delicious and made with fresh tomatoes, basil and Mozzarella cheese.

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These incredible tarts are always a delight whenever I serve them! Whether I am looking to show off my baking skills in a simple way, or if I just need something tasty that is sure to disappear, I turn to this recipe for Mini Tomato and Mozzarella Tarts. This puff pastry appetizer is so simple to make, and so impressive. 😃

MINI TOMATO AND MOZZARELLA TARTS

These amazing appetizers begin with puff pastry dough as the base. If you’ve never baked with it before, don’t be intimidated! After it’s defrosted, cut it into 18 round circles. In the center goes a cooked mixture of olive oil, thinly sliced onions, and garlic. This is then topped with a fresh slice of tomato, and a cube of mozzarella cheese. After they are baked to perfection sprinkle on some fresh basil. Bon Appetit! 

Tomato and Mozzarella Tarts

INGREDIENTS

  • 1 package (17.3 ounces) puff pastry dough, defrosted
  • 2 Tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • Kosher salt and black pepper
  • 3 Tablespoons chicken broth
  • 2 teaspoons minced fresh thyme leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 6 ounces fresh Mozzarella cheese, cut into 1-inch cubes
  • 2 Roma Tomatoes, thinly sliced
  • 3 Tablespoons julienned basil leaves

COOKING INSTRUCTIONS 

Preheat the oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with a second sheet of pastry dough. You should have 18 circles of dough total.

Place the dough circles onto 2 large parchment-lined baking sheets. Place in the refrigerator until ready to use.

Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Sauté for 10-12 minutes, stirring frequently, until the onions are translucent, and no moisture remains in the skillet.

Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in the skillet. Stir and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border. Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.

Bake for 18 to 20 minutes or until the pastry is golden-brown. Carefully remove from oven and top each tart with fresh basil. Serve warm and enjoy!

Tomato and Mozzarella Tarts

SERVINGS

This recipe creates 18 tarts. You can easily double or triple the recipe if needing to serve more.

TOMATOES

One great thing about this recipe is that you can use almost any style of tomato to go on the tarts. I think that Roma tomatoes are the best for this recipe. You see them a lot in Italian style cooking. If you have some ripe from the garden, then I recommend using those. You can also try heirloom tomatoes for an array of color on the tarts. Cherry tomatoes are a great option in which you can cut them up into many halves and place them around the tart in a decorative style.

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ENJOY THIS RECIPE? HERE ARE A FEW MORE TASTY APPETIZERS!

Chicken Egg Rolls – These crispy, and crunchy Asian-style appetizers are loaded with ground chicken, shredded cabbage, carrots, and served with sweet and sour sauce.

Loaded Totchos – Everything you love about nachos including sour cream, guacamole, crispy bacon, and plenty of melted cheese on top of tater tots.

Garlic Herb Shrimp – These tasty shrimps are pan seared and cooked with plenty of butter, garlic, and fresh herbs that make a very impressive appetizer.

Baked Onion Rings – Sliced whole rings of onion are battered in panko bread crumbs and then baked to crispy perfection! Served with ketchup.

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5 from 1 vote

Mini Tomato and Mozzarella Tarts

Prep Time 35 minutes
Cook Time 18 minutes
Servings 18

Ingredients

  • 1 package (17.3 ounces) puff pastry dough
  • 2 Tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 2 garlic cloves minced
  • Kosher salt and black pepper
  • 3 Tablespoons chicken broth
  • 2 teaspoons minced fresh thyme leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 6 ounces fresh Mozzarella cheese cut into 1 inch cubes
  • 2 Roma Tomatoes cut into 18 thin slices
  • 3 Tablespoons julienned basil leaves

Instructions

  • Defrost pastry dough according to package directions. Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
  • Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
  • Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10 to 12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
  • Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
  • Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
  • Bake for 18 to 20 minutes, or until the pastry is golden brown. Carefully remove from oven. Top each tart with fresh basil. Serve warm and enjoy! ♥

Notes

Nutrition Info: 1 tart = 131 calories / 10 fat / 9 carbs / 5 protein
Recipe makes 18 tarts total. 

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21 thoughts on “Mini Tomato and Mozzarella Tarts

  1. Could there be a mistake in the size of the biscuit cutter? when I used the 1 1/2 inch size I got 20 tarts cut out of 1 sheet of pastry. That was with rolling out the scraps of course. Still, your recipe says 9 tarts for each sheet of pastry. My tomatoes were too big to place on this size also.

  2. love the layout of the blog! the recipe is very close to the top, so i don’t have to scroll through the pictures to find out that the recipe is not going to work for me. which in this case it does! then you have the great pictures. happy cooking!

  3. These mini pizzas are fabulous, however we must remember that in the table of sweets must never miss the cupcakes, as they are an essential element in every baby shower and if they are decorated with the theme that has been chosen will be much better. Another interesting appetizer are also the mini sandwiches that can come with tuna or whatever the organizers prefer.

  4. 5 stars
    I tried making these today & wow… I did not expect something so simple to be amazingly DELICIOUS!! It is composed of a lot of little elements, but each one comes together to create a wonderful flavour bomb! It’s important not to skimp out on anything here.
    Thanks heaps for sharing this recipe because I wasn’t sure what to bring to a picnic with friends, but now I’m confident that this’ll be a crowd-pleaser! 11/10 would recommend haha

  5. not sure if my request was sent. How do I print out this recipe. I have not had a problem before with the other recipes? What am I doing wrong?

    1. Hi Bonnie, I’m sorry you’re having trouble printing this recipe. I just tried printing it and it worked fine for me. The print button is below the picture in the recipe card.:)

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