I made these for a party this week, and they disappeared at an alarming rate. They are perfect this time of year when the cherry tomatoes are cheap, plentiful, and delicious.
Tiny Tomato Tarts
2 pints cherry tomatoes
1 piece of puff pastry, defrosted
Flour (for rolling out pastry)
1/4c Mozzarella, shredded
1/4c Parmesan, shredded
2Tbs olive oil
Preheat the broiler (make sure the top shelf is about 4in away).
Wash the cherry tomatoes, then half them and toss them in a bowl with the olive oil and a sprinkle of salt and pepper. Pour them into a roasting pan and cook them under the broiler, for 15-18 minutes, turning once or twice. When they start to look dark and not as juicy, they are done. Toss the tomatoes with the basil and oregano, then leave them on the counter to cool.
Meanwhile, unfold the puff pastry and roll it out a little thinner. Then, cut out the triangles- I made 20 squares, then cut them in half for a total of 40 triangles, but you could certainly make them bigger.
Grease two baking sheets then set the triangles on them, leaving a little space in between. Sprinkle each triangle with some mozzarella, place a few cherry tomato halves on top, then sprinkle some of the Parmesan over that.
To prepare ahead- stop at this point and wrap the baking sheet in plastic wrap to prevent the dough from drying out. I prepped these the night before, then cooked them off right before the party with no problem- so they are okay for at least 24 hours in the fridge.
To cook: preheat the oven to 425F, then bake for 8-12 minutes (closer to 8 if you haven’t chilled the pan overnight, closer to 12 if you have). Keep an eye on them during the last few minutes- you don’t want them to burn!
Hope you enjoy.