Cherry Tomato Tarts
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
18 tarts
ingredients
- 2 sheet frozen puff pastry, thawed according to package directions
- 18 cherry tomatoes, quartered
- 141.74 g halloumi cheese, cut into 1-inch chunks
- salt, to taste
- fresh ground black pepper, to taste
- 29.58 ml fresh thyme leaves
directions
- Preheat oven to 400°.
- Unfold the pastry on a lightly floured counter. Use a 2 1/2 to 3-inch biscuit cutter to cut rounds from the pastry.
- Gently press each round into a 2-inch tart mold. A mini-muffin tin could also be used, which is what I did. Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.
- Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.
- Arrange the tarts (or muffin tins) on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.
- Bake for about 20 minutes, or until the pastry is puffed and brown at the edges. Let the tarts cool a bit before removing them from the molds.
- The tarts can be served warm or at room temperature. You can also cool them, then refrigerate and re-heat briefly just before serving.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin