Easy Cheese and Tomato Tarts Recipe

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These easy cheese and tomato tarts are perfect for a quick snack! With a crispy pastry base and a creamy cheese filling, they’re like little bites of happiness.

Honestly, what’s better than melted cheese and fresh tomatoes? I love to serve these with a side salad for a light meal. My friends always ask for seconds! 😄

Key Ingredients & Substitutions

Shortcrust Pastry: This is the base of your tarts. You can use store-bought pastry for convenience. If you’re feeling adventurous, homemade pastry adds a personal touch! For a gluten-free option, use a gluten-free pastry mix.

Tomatoes: Ripe tomatoes are essential for flavor. Cherry tomatoes add sweetness and color, while heirloom tomatoes bring unique profiles. Can’t find fresh tomatoes? Use canned diced tomatoes or sun-dried tomatoes for a different twist!

Cheese: A mix of mozzarella and cheddar gives meltiness and flavor. If you’re dairy-free, try using vegan cheese or nutritional yeast for a cheesy taste without dairy. My personal favorite is adding feta for a tangy kick!

Seasonings: Fresh herbs take these tarts to the next level. If you don’t have fresh herbs, dried oregano or Italian seasoning works great. A pinch of red pepper flakes can add a nice heat if you like things spicy!

How Do I Bake the Perfect Pastry Shell?

Baking the pastry shells properly is key to a crispy tart. Blind baking is an easy technique you need to master. Here’s how:

  • Roll out and cut your pastry to fit the tart tins, pressing it in gently.
  • Pricking the base with a fork prevents bubbling while baking.
  • Line the pastry with parchment paper and fill with weights like beans or rice.
  • Bake at 375°F (190°C) for about 10 minutes until lightly golden before adding your fillings.

Perfecting this technique ensures your tarts won’t end up soggy! Enjoy your bake!

Easy Cheese and Tomato Tarts Recipe

Easy Cheese and Tomato Tarts

Ingredients You’ll Need:

For The Tarts:

  • 1 sheet of shortcrust pastry (about 250g), thawed if frozen
  • 2 medium ripe tomatoes, thinly sliced (use a mix of cherry or heirloom tomatoes for color)
  • 1 cup grated cheese (a mix of mozzarella and cheddar works well)
  • 2 tablespoons tomato sauce or passata
  • 1 small onion, finely chopped (optional)
  • 1 garlic clove, minced (optional)
  • 1 teaspoon dried oregano or Italian seasoning
  • Fresh thyme or basil sprigs for garnish
  • Salt and pepper to taste
  • 1 tablespoon olive oil

How Much Time Will You Need?

This recipe will take you about 30 minutes in total. You’ll spend about 10 minutes preparing the ingredients and 20 minutes baking them to perfection. It’s a quick and delicious option for a snack or light meal!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for baking your tarts.

2. Prepare the Pastry:

Roll out the shortcrust pastry on a lightly floured surface until it’s about 3mm thick. Cut out rounds that are slightly larger than the holes in your tartlet tins or muffin tray.

3. Shape the Tart Shells:

Carefully press each pastry round into the tartlet tins, making sure to trim any excess. Use a fork to prick the bases lightly—this helps prevent them from bubbling up while baking.

4. Blind Bake the Pastry:

To bake the pastry without any filling, line it with parchment paper, and fill with baking beans or rice to keep the shape. Bake for 10 minutes, then remove from the oven.

5. Prepare the Filling:

In a small pan, heat the olive oil over medium heat. If you’re using the onion and garlic, sauté them until they are soft and translucent. Add in the tomato sauce and oregano, cooking for another 3-4 minutes. Season with salt and pepper to taste.

6. Assemble the Tarts:

Once the pastry shells are out of the oven, remove the parchment paper and weights. Spread a small spoonful of the tomato sauce mixture into each shell. Layer the sliced tomatoes on top, and then sprinkle the grated cheese generously over everything.

7. Bake to Perfection:

Return the assembled tarts to the oven and bake for an additional 15-20 minutes, or until the pastry is golden and the cheese is melted and bubbly.

8. Serve and Enjoy:

Once done, garnish with fresh thyme or basil sprigs before serving. These little delights can be served warm or at room temperature. Enjoy your homemade cheese and tomato tarts!

These tarts yield about 6-8 mini servings—perfect for sharing (or keeping all to yourself!).

Easy Cheese and Tomato Tarts Recipe

FAQ for Easy Cheese and Tomato Tarts

Can I Use Store-Bought Pastry?

Absolutely! Store-bought shortcrust pastry is a great time-saver. Simply thaw it if it’s frozen, and follow the recipe as directed.

How Should I Store Leftover Tarts?

Store any leftovers in an airtight container in the fridge for up to 2 days. They can be enjoyed cold or reheated in the oven at a low temperature to maintain their crispiness!

Can I Add Other Veggies or Proteins?

Yes! Feel free to add sliced bell peppers, mushrooms, or spinach for extra flavor. You can also include cooked chicken or bacon for a heartier option—just ensure they are cooked before adding to the tart shells.

What Can I Substitute for Cheese?

If you’re looking for a dairy-free option, try using vegan cheese or nutritional yeast for a cheesy flavor. You can also skip cheese altogether and add more vegetables or hummus for a different twist!

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