Tomato Tarts

cherry tomato tarts goat cheese puff pastry

A sweet, savory crowd pleasin' appy.
I fell in love with this recipe after watching an episode of The Barefoot Contessa on the Food Network. Ina's recipe is altered by caramelizing the onions, using cherry tomatoes, and adding in a pinch of rosemary to each. Great as either an appetizer or a side dish.

Tomato Tarts

Prep Time: 20 mins | Cook Time: 20 mins | Makes 4 Individual Tarts

  • 1 package Puff Pastry, thawed
  • 1 large onion, sliced 
  • 1 package cherry tomatoes (10 oz.), halved
  • 4 oz. plain goat cheese
  • 4 tbs. Parmesan cheese
  • 1 tbs. rosemary, minced
  • 1 egg, beaten 
  • 2 tbs. olive oil
  • Cooking spray
  • salt and pepper
The Steps
  1. Preheat oven to 375 degrees. Place a skillet over medium-high and heat the olive oil until it starts to shimmer. Put the onion slices in the pan and continuously stir. Cook for about 10 minutes before adding salt and pepper. Continue to stir and cook the onions (you can turn down the heat after about 15 minutes) and cook and stir some more for about 20 mins.

  2. Remove the onions from heat. Once puff pastry has defrosted completely, slice into four squares.

  3. Once onions have cooled, divide evenly among the squares. Top with evenly dispersed goat cheese crumbles, as well as the cherry tomato halves. Sprinkle with rosemary and a tablespoon of Parmesan each.

  4. Brush the edges of the pastries with the beaten egg, and place the little delights in the oven on a foil-lined cookie sheet that's been sprayed with some cooking spray. Keep them baking until the puff pastry has risen and the edges are golden. Let cool for 5 mins. before serving. Enjoy!!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

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