Mini Tomato Tarts
Mini Tomato Tarts are the perfect savoury snack this Christmas.
Recipe Tip Sprinkle with Parmesan before baking or smear a bit of mustard on the base of each tart before filling, for an alternative option. Make the filling ahead of time (it keeps well in the fridge for a few days).
Ingredients
- 1 onion, finel sliced
- 1 clove garlic, crushed
- 500 grams tomatoes, skinned and chopped
- 2 sprigs thyme
- 2 sheets flaky pastry
- 6 cherry tomatoes
- 1 leaf bay
- 1 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 onion, finel sliced
- 1 clove garlic, crushed
- 500 grams tomatoes, skinned and chopped
- 2 sprigs thyme
- 2 sheets flaky pastry
- 6 cherry tomatoes
- 1 leaf bay
- 1 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5In a saucepan on a medium heat, cook the onion and garlic in olive oil for about 5 minutes, or until soft. Add the tomatoes, thyme, bay leaf, salt and pepper. Cook until the mixture is reduced, thick and pulpy. Set aside to cool.
- Step 3 of 5Grease a 12-hole muffin tray. Cut the pastry into rounds and line the muffin tray.
- Step 4 of 5Fill each tart with 1 tablespoon of filling. Halve the cherry tomatoes and put one half on each tart, skin-side up. Sprinkle with thyme and bake for 15 minutes, or until the pastry is cooked and the tomatoes have blistered.
- Step 5 of 5Remove from the oven and allow to cool slightly before serving. Serve sprinkled with thyme.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5In a saucepan on a medium heat, cook the onion and garlic in olive oil for about 5 minutes, or until soft. Add the tomatoes, thyme, bay leaf, salt and pepper. Cook until the mixture is reduced, thick and pulpy. Set aside to cool.
- Step 3 of 5Grease a 12-hole muffin tray. Cut the pastry into rounds and line the muffin tray.
- Step 4 of 5Fill each tart with 1 tablespoon of filling. Halve the cherry tomatoes and put one half on each tart, skin-side up. Sprinkle with thyme and bake for 15 minutes, or until the pastry is cooked and the tomatoes have blistered.
- Step 5 of 5Remove from the oven and allow to cool slightly before serving. Serve sprinkled with thyme.
Nutrition per serving
782 Kilojoules
Protein2 grams
Fat12 grams
Carbs16 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5In a saucepan on a medium heat, cook the onion and garlic in olive oil for about 5 minutes, or until soft. Add the tomatoes, thyme, bay leaf, salt and pepper. Cook until the mixture is reduced, thick and pulpy. Set aside to cool.
- Step 3 of 5Grease a 12-hole muffin tray. Cut the pastry into rounds and line the muffin tray.
- Step 4 of 5Fill each tart with 1 tablespoon of filling. Halve the cherry tomatoes and put one half on each tart, skin-side up. Sprinkle with thyme and bake for 15 minutes, or until the pastry is cooked and the tomatoes have blistered.
- Step 5 of 5Remove from the oven and allow to cool slightly before serving. Serve sprinkled with thyme.