Description
Delight in these Mini Tomato and Mozzarella Tarts featuring flaky puff pastry topped with caramelized onions, fresh Roma tomato slices, creamy mozzarella cubes, and fragrant basil. This savory appetizer combines the richness of Parmesan and the brightness of fresh thyme, making it a perfect bite-sized treat for any gathering.
Ingredients
Scale
Pastry
- 1 package (17.3 ounces) puff pastry dough
Onion Mixture
- 2 Tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 3 Tablespoons chicken broth
- 2 teaspoons minced fresh thyme leaves
Toppings
- 1/2 cup freshly grated Parmesan cheese
- 6 ounces fresh Mozzarella cheese, cut into 1-inch cubes
- 2 Roma Tomatoes, cut into 18 thin slices
- 3 Tablespoons julienned basil leaves
Instructions
- Prepare Pastry Circles: Defrost the puff pastry dough according to package instructions. Preheat your oven to 425°F (220°C). On a lightly floured surface, unfold one sheet and roll it into a 10×10 inch square. Using a 3-inch biscuit cutter, cut 9 circles from each sheet, totaling 18 circles of dough.
- Chill Dough Circles: Place the circles onto two parchment-lined baking sheets and refrigerate until ready to assemble to keep the pastry firm.
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onion and minced garlic, sautéing for 10 to 12 minutes until onions become translucent and the skillet is dry of moisture, stirring frequently.
- Season and Cook Onions: Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, chicken broth, and fresh thyme to the skillet. Continue cooking for an additional 10 minutes until the onions are lightly browned. Remove from heat once done.
- Score and Assemble Tarts: Use a sharp paring knife to score a 1/4-inch border around each pastry circle. Prick inside the scored lines with a fork. Sprinkle about 1 teaspoon of Parmesan cheese inside the border on each circle. Spoon 1 tablespoon of the onion mixture on top of the Parmesan cheese. Place one tomato slice in the center of each tart, then brush lightly with olive oil and season with a little salt and pepper. Top each with one cube of mozzarella. Repeat until all tarts are assembled.
- Bake the Tarts: Bake the assembled tarts in the preheated oven for 18 to 20 minutes, or until the pastry is puffed and golden brown.
- Garnish and Serve: After removing from the oven, top each tart with fresh julienned basil leaves. Serve warm and enjoy these flavorful mini tarts!
Notes
- Ensure the puff pastry is well chilled before baking to achieve maximum flakiness.
- Use fresh herbs like thyme and basil for the best aromatic flavor.
- You can substitute chicken broth with vegetable broth to make it vegetarian-friendly.
- For extra crispiness, pre-bake (blind bake) the tart circles for 5 minutes before adding toppings.
- These tarts are best served warm but can be enjoyed at room temperature as well.
