Why You’ll Love This Recipe

These muffin pan tomato tarts are a great way to enjoy the flavors of a traditional tomato tart in a bite-sized, easy-to-serve form. The buttery, flaky crust provides the perfect base, while the rich, juicy tomatoes, gooey cheese, and fragrant herbs bring everything together in every bite. They’re simple to make, packed with flavor, and can easily be customized with your favorite ingredients. Whether you’re entertaining guests or looking for a fun family dinner idea, these tomato tarts are a guaranteed crowd-pleaser.

Ingredients

1 sheet of puff pastry (store-bought or homemade)
2 large tomatoes, sliced thinly
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (or 1 tsp dried basil)
1 tbsp olive oil
1 tsp balsamic vinegar (optional)
1/4 tsp salt
1/4 tsp black pepper
1 egg, beaten (for egg wash)
1 tbsp fresh thyme (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter.
Prepare the Pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 even squares, large enough to fit into the muffin pan.
Form the Tarts: Press each square of puff pastry into the bottom and up the sides of the muffin cups. If needed, trim any excess pastry to fit neatly inside.
Prepare the Filling: In a small bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, chopped basil, salt, and pepper. Stir to combine.
Assemble the Tarts: Spoon a small amount of the cheese mixture into each pastry-lined muffin cup, spreading it evenly. Then, layer 2-3 thin tomato slices on top of the cheese mixture, slightly overlapping.
Add Olive Oil and Seasoning: Drizzle each tart with a small amount of olive oil, and if desired, add a tiny splash of balsamic vinegar for extra depth of flavor.
Brush with Egg Wash: Brush the edges of the puff pastry with the beaten egg to give the tarts a golden, glossy finish when baked.
Bake the Tarts: Place the muffin pan in the oven and bake for 18-22 minutes, or until the puff pastry is golden and crispy, and the tomatoes are tender.
Garnish and Serve: Allow the tarts to cool for a few minutes before carefully removing them from the muffin pan. Garnish with fresh thyme or extra basil before serving.

Servings and Timing

Servings: 12 individual tarts
Prep time: 10 minutes
Cook time: 18-22 minutes
Total time: 30 minutes

Variations

Herb Mix: Add a mix of herbs like rosemary, thyme, or oregano to the cheese mixture for extra flavor.
Cheese Swap: Swap the mozzarella and Parmesan for goat cheese, feta, or ricotta for a different flavor profile.
Veggie Tarts: Add sautéed onions, mushrooms, or spinach to the tarts for an extra veggie boost.
Meat Lovers: Top the tarts with cooked bacon, sausage, or prosciutto for a heartier version.

Storage/Reheating

Storage: Store leftover tarts in an airtight container in the fridge for up to 2 days.
Freezing: These tarts can be frozen before baking. Assemble the tarts, then wrap them in plastic wrap and foil. Freeze for up to 1 month. To bake, just pop them in the oven from frozen, adding an extra 5-10 minutes to the baking time.
Reheating: Reheat in a 350°F (175°C) oven for about 5-10 minutes, or until the pastry is crispy and warm.

FAQs

Can I use a different type of pastry for these tarts?

Yes, you can use shortcrust pastry, phyllo dough, or even pie dough as an alternative to puff pastry, though the texture will vary.

Can I make the filling ahead of time?

Yes, you can prepare the cheese mixture and chop the tomatoes ahead of time. Just assemble the tarts when you’re ready to bake.

How do I avoid soggy bottoms in these tarts?

To avoid a soggy bottom, make sure the puff pastry is fully baked and crispy before serving. You can also pre-bake the pastry for a few minutes before adding the filling if desired.

Can I use canned tomatoes instead of fresh ones?

Fresh tomatoes are best for this recipe, but if you’re in a pinch, you can use canned tomatoes. Just make sure to drain them well before using to prevent excess moisture.

Are these tarts suitable for vegetarians?

Yes, these tomato tarts are vegetarian-friendly as long as you use vegetarian cheese options, if needed.

Can I add garlic to these tarts?

Yes, minced garlic or garlic powder would be a great addition to the cheese mixture for extra flavor.

How do I prevent the pastry from shrinking?

Make sure to press the pastry into the muffin cups firmly, and don’t overwork it when handling. If you’re using a homemade dough, chill it before using to help prevent shrinking.

Can I make these tarts gluten-free?

Yes, you can use a gluten-free puff pastry alternative or gluten-free pie dough for this recipe.

How can I make these tarts spicier?

Add red pepper flakes or a drizzle of spicy chili oil on top of the tomatoes before baking to give the tarts some heat.

Can I make these tarts in advance for a party?

Yes, you can prepare the tarts ahead of time and refrigerate them before baking. Just bake them right before serving to keep the puff pastry crispy and fresh.

Conclusion

Muffin pan tomato tarts are a quick, easy, and flavorful way to enjoy the classic combination of tomatoes, cheese, and herbs in a fun, individual portion. Perfect for appetizers, snacks, or even as a light lunch, these mini tarts offer endless customization options and are always a crowd-pleaser. With their flaky pastry, juicy tomatoes, and savory cheese filling, these tarts will become a staple in your recipe collection.

Muffin Pan Tomato Tarts

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Muffin pan tomato tarts are bite-sized, flaky pastries filled with cheese, tomatoes, and herbs. A perfect appetizer, snack, or light meal, these individual servings are easy to make and delicious.

Author: Laura
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Yield: 12 individual tarts
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter.

Prepare the Pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 even squares, large enough to fit into the muffin pan.
Form the Tarts: Press each square of puff pastry into the bottom and up the sides of the muffin cups. Trim any excess pastry to fit neatly inside.
Prepare the Filling: In a small bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, chopped basil, salt, and pepper. Stir to combine.
Assemble the Tarts: Spoon a small amount of the cheese mixture into each pastry-lined muffin cup, then layer 2-3 thin tomato slices on top of the cheese mixture.
Add Olive Oil and Seasoning: Drizzle each tart with a small amount of olive oil, and if desired, add a splash of balsamic vinegar.
Brush with Egg Wash: Brush the edges of the puff pastry with the beaten egg for a golden finish.
Bake the Tarts: Place the muffin pan in the oven and bake for 18-22 minutes, or until the puff pastry is golden and the tomatoes are tender.
Garnish and Serve: Allow the tarts to cool for a few minutes before removing from the muffin pan. Garnish with fresh thyme or extra basil before serving.

Notes

To avoid soggy bottoms, ensure the puff pastry is fully baked and crispy before serving.
For a richer flavor, top with crumbled goat cheese or add garlic to the cheese mixture.
Make sure to drain canned tomatoes well if substituting for fresh tomatoes.

Nutrition

Serving Size: 1 tart
Calories: 150
Sugar: 3g
Sodium: 240mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg