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Tomato Tartlets

Tomato Tartlets

  • Author: Jonathan
  • Total Time: 35 minutes
  • Yield: 12 tartlets
  • Diet: Gluten Free

Description

These Tomato Tartlets are fresh, vibrant, and easy-to-make appetizers featuring ripe tomatoes, a flaky puff pastry crust, and creamy melty plant-based cheese. Perfectly bite-sized, customizable with herbs and spices, and baked to golden perfection, they bring elegant, bright savory flavors to any gathering or party crowd.

Ingredients

Pastry Base

  • Puff pastry sheets, thawed
  • Olive oil (natural), for brushing
  • Garlic powder (natural), a light sprinkle
  • Sea salt, to taste
  • Black pepper, to taste

Tomato Topping

  • Fresh ripe tomatoes, sliced thinly
  • Vegetarian Worcestershire sauce (natural), to toss the tomatoes
  • Olive oil (natural), to toss and drizzle
  • Sea salt, to taste
  • Black pepper, to taste
  • Natural gelling agent (optional), a small amount for firmer texture

Toppings and Garnishes

  • Plant-based cheese, dollops or shreds
  • Fresh basil leaves
  • Optional: Fresh thyme or oregano for herb variations
  • Optional: Red pepper flakes or smoked paprika for spicy kick
  • Optional: Vegan pesto (basil or sun-dried tomato) (natural) for drizzling
  • Optional: Lightly caramelized onions

Instructions

  1. Prepare the Puff Pastry Base: Thaw puff pastry sheets according to package instructions. Roll gently to smooth out creases, then cut into small squares or circles as preferred. Place the cut pastry pieces on a parchment-lined baking tray.
  2. Season and Pre-Bake the Crust: Brush the pastry pieces with olive oil (natural). Lightly sprinkle garlic powder (natural), sea salt, and black pepper over each piece. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes until the pastry starts to puff and turn golden but is not fully baked, ensuring a crisp crust.
  3. Prepare the Tomato Topping: While the crust pre-bakes, slice fresh tomatoes into thin rounds. Toss them gently with vegetarian Worcestershire sauce (natural), olive oil (natural), sea salt, and black pepper. Optionally, mix in a small amount of natural gelling agent for a firmer texture.
  4. Assemble the Tomato Tartlets: Remove pre-baked pastry shells from the oven. Carefully layer the tomato slices on top of each piece. Add dollops or shreds of plant-based cheese, scatter fresh basil leaves, and drizzle a little more olive oil (natural) over each tartlet.
  5. Final Bake: Return the assembled tartlets to the oven and bake for another 10 to 12 minutes until the plant-based cheese melts and the tomatoes soften slightly, releasing juices. The crust should be golden brown and crisp.

Notes

  • Use room temperature ingredients for even baking and richer flavors.
  • Pat tomato slices dry to avoid soggy crusts.
  • Add fresh herbs just before serving or at the end of baking to preserve their bright flavor.
  • Taste the tomato topping before assembling to adjust seasoning as needed.
  • Prick the puff pastry lightly with a fork before baking to prevent excessive puffing.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 2 tartlets
  • Calories: 180
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Tomato Tartlets, plant-based cheese, puff pastry, vegetarian appetizers, bite-sized snacks, party food, fresh tomatoes, vegan cheese

Find it online: https://familycookspot.com/tomato-tartlets/