Tomato & Cheese Tarts

Tomato Cheese Tarts

It’s like a tomato-and-cheese toastie, but flakier and oh-so easy to eat. Make a batch of these puff-pastry treats and share the love.


  • 3 sheets frozen puff pastry, partially thawed
  • 1 cup shredded parmesan
  • 2 medium tomatoes, each cut into 6 thin slices
  • 1/4 bunch basil, leaves picked
View Method Tomato & Cheese Tarts


  1. Preheat oven to 220°C/200°C fan-forced. Grease and line 2 baking trays with baking paper.
  2. Using a 9cm-round pastry cutter, cut 4 pastry discs from each sheet. Top each disc with 2 tsp parmesan and 1 slice of tomato, leaving a 1cm border. Fold pastry border in to create an edge. Sprinkle each tart with remaining parmesan. Place tarts on prepared trays.
  3. Bake for 10-12 minutes or until pastry is golden brown and puffed. Remove from the oven. Allow to cool slightly. Season with freshly ground black pepper. Top with basil and serve.
View Ingredients Tomato & Cheese Tarts
View Method Tomato & Cheese Tarts
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