Mini Tomato Tarts

clock 10 minutes + 20 minutes bowl Serves 12


  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 1 Tbsp olive oil
  • 500g tomatoes, skinned and chopped
  • 2 sprigs thyme, plus leaves to garnish
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 2 sheets flaky pastry
  • 6 cherry tomatoes, to garnish
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. In 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.

  • 3. Grease a 12-hole muffin tray. Cut the pastry into rounds and line the muffin tray.

  • 4. Fill 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.

  • 5. Remove from the oven and allow to cool slightly before serving. Serve sprinkled with thyme.

  • Helpful 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).


  • • Energy 782Kj • Protein 2g • Total Fat 12g • Saturated Fat 7g • Carbohydrates 16g • Sugars 2g • Sodium 278mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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