Tomato and Cheese Tarts

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • 1 large tart
    • Difficulty Level

This is a recipe for tomato and cheese tarts. Personally, I think anything you put on puff pastry is delicious, and this recipe is no different.

This is a great starter to any meal, or sometimes I serve this tomato and cheese tart for brunch or a light lunch with a salad on the side. Trust me, everyone will love it!

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Ingredients

  • 2 sheets puff pastry
  • 8 oz Gruyere cheese, grated
  • 1 lb cherry tomatoes, cut in half
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 sprig fresh thyme
  • 5 tbsp olive oil
  • 1/4 cup Parmesan cheese

Instructions

  • 1. Unfold one sheet of puff pastry on a lightly floured surface and roll it into an 11×11-inch square. Repeat with second sheet of pastry.
  • 2. Place the pastry squares on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees Fahrenheit.
  • 3. Sprinkle Gruyere cheese over 2 pastry trays, leaving a border around each of about 1 inch. Top with the tomatoes. Season with salt, pepper and thyme.
  • 4. Drizzle with olive oil and sprinkle with Parmesan cheese.
  • 5. Bake for 20-25 mins or until golden brown crust. Let cool for 3-5 mins before serving. Cut into squares. Enjoy!

Instructions

  • 1. Unfold one sheet of puff pastry on a lightly floured surface and roll it into an 11×11-inch square. Repeat with second sheet of pastry.
  • 2. Place the pastry squares on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees Fahrenheit.
  • 3. Sprinkle Gruyere cheese over 2 pastry trays, leaving a border around each of about 1 inch. Top with the tomatoes. Season with salt, pepper and thyme.
  • 4. Drizzle with olive oil and sprinkle with Parmesan cheese.
  • 5. Bake for 20-25 mins or until golden brown crust. Let cool for 3-5 mins before serving. Cut into squares. Enjoy!

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