Muffin-Pan Tomato Tarts Recipe

 

Muffin-Pan Tomato Tarts Recipe

These muffin-pan tomato tarts combine flaky puff-pastry shells with a bright tomato filling that bakes to a golden-brown finish. The buttery layers of pastry give way to a juicy, slightly caramelized tomato mixture with sweet cherry tomatoes, fragrant basil, and a hint of garlic. Grated Parmesan adds a nutty depth, and a drizzle of olive oil just before serving ties it all together. These individual tarts are small enough for a snack or an elegant starter, looking stunning on a platter. They turn a simple pantry item into a mini work of art.

Why I love them 

I love these tarts because they capture the essence of a classic French tart but are quick and easy to make, thanks to the muffin pan. The contrast of the crisp, buttery crust and the fresh, tangy tomato topping feels like a celebration in every bite. They’re perfect for when you want to impress yourself without spending hours in the kitchen, and the recipe is forgiving—you can swap out herbs, cheeses, or even the type of pastry based on what you have. Plus, they disappear quickly at gatherings, making them a reliable choice for crowds.

                                                                                     Quick info

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serves: 4 (make 12 tarts, 3 per person)

Difficulty level: Easy

 Photo Credit: Alison Micksh

Ingredients (make 12 tarts) 

·       1 sheet frozen puff pastry, thawed (about 300 g) 

·       2 tablespoons olive oil, plus extra for drizzling 

·       1 clove garlic, minced 

·       1 teaspoon dried oregano 

·       ½ teaspoon dried thyme 

·       ½ teaspoon sea salt, plus a pinch for seasoning tomatoes 

·       ¼ teaspoon freshly ground black pepper 

·       1 cup cherry tomatoes, halved (about 150 g) 

·       ¼ cup grated Parmesan cheese 

·       2 tablespoons fresh basil leaves, torn 

·       Optional: ¼ cup crumbled feta or goat cheese for extra creaminess 

Tools 

·       Standard 12-cup muffin pan (metal works best) 

·       Rolling pin (if needed to even the puff pastry) 

·       Sharp knife or pizza cutter 

·       Small mixing bowl 

·       Pastry brush 

·       Baking sheet (to catch any overflow) 

·       Cooling rack 

Instructions 

Step 1.

Preheat the oven to 400 °F (200 °C). While it heats, place the muffin pan on a baking sheet to catch any drips and set it aside. 

Step 2.

Prepare the pastry. Lightly flour a clean surface and lay the puff pastry sheet flat. If it’s a little uneven, roll it gently to an even ¼-inch thickness. Use a sharp knife to cut the sheet into 12 equal squares, about 3 inches on each side. 

Step 3.

Fit the pastry into the pan. Gently press each square into a muffin cup, letting the edges rise slightly above the rim. The pastry will puff up, forming little “cups” for the filling. 

Step 4.

Season the shells. In a small bowl, mix the olive oil, minced garlic, oregano, thyme, salt, and pepper. Brush the inside of each pastry cup with this mixture, ensuring you coat the bottom and sides. This adds flavor and helps the crust brown nicely. 

Step 5.

Add the tomatoes. Evenly distribute the halved cherry tomatoes among the cups, cut side up. Sprinkle a pinch of salt over the tomatoes to draw out their juices and enhance sweetness. 

Step 6.

Bake the shells. Place the pan in the preheated oven and bake for 12-15 minutes or until the pastry is puffed and lightly golden. The tomatoes should soften but still hold their shape. 

Step 7.

Finish the tarts. Remove the pan from the oven. Sprinkle the grated Parmesan (and feta, if using) over each tart, then return to the oven for another 3-4 minutes until the cheese melts and turns a light golden brown. 

Step 8.

Garnish. Take the tarts out and let them cool in the pan for about 2 minutes. Scatter torn basil leaves over the tops while they’re still warm, then drizzle a little olive oil for shine. 

Step 9.

Serve. Carefully pop the tarts out of the muffin cups (a small offset spatula works well) and arrange them on a serving platter. They’re best enjoyed warm, but they’re also great at room temperature. 

Approximate macros per serving (3 tarts) 

v  Calories: 210 kcal 

v  Protein: 4 g 

v  Fat: 14 g 

v  Carbohydrates: 16 g 

v  Fiber: 1 g 

v  Sugar: 2 g 

v  Sodium: 260 mg 

What to serve with these tarts 

Pair these tarts with a light mixed green salad dressed with lemon vinaigrette. This will cut through the richness of the pastry.

A glass of chilled rosé or a crisp white wine like Sauvignon Blanc complements the fresh tomatoes and herbs. For a heartier meal, serve them with chilled gazpacho or a platter of cured meats and olives for a Mediterranean-style spread. 

Tips & variations 

·       Extra crispness. Brush the pastry edges with a little beaten egg before the first bake; the egg wash gives a deeper golden color. 

·       Herb swap. Replace basil with fresh mint or cilantro for a different flavor. 

·       Cheese options. Gruyère, mozzarella, or pecorino can replace Parmesan. 

·       Add protein. Mix in a few cooked bacon bits or diced cooked chicken before adding the cheese. 

·       Make-ahead. Assemble the tarts up to the first bake, cover, and refrigerate for up to 24 hours. Bake fresh when needed, adding a couple of minutes to the second bake. 

Substitute 

·       Puff pastry. Use phyllo dough layered with butter for a lighter, crispier crust or a gluten-free pastry sheet if you need a GF option. 

·       Cherry tomatoes. Substitute with diced Roma tomatoes or sun-dried tomatoes for a deeper, sweeter flavor. 

·       Parmesan. Replace with nutritional yeast for a dairy-free, cheesy alternative. 

Frequently asked questions 

1. Can I use a different type of pastry? 

Yes, a shortcrust or tart dough works, though the bake time may vary slightly. Keep an eye on the edges to prevent over-browning. 

2. Why are my pastry shells soggy? 

Make sure the pastry is well-sealed in the muffin cups and that the tomato mixture isn’t too watery. Patting the tomatoes dry with a paper towel before adding them helps. 

3. Can I make these tarts ahead and reheat? 

Absolutely. Bake them, let them cool, then store them in an airtight container. Reheat in a 350 °F oven for 5-7 minutes to restore crispness. 

4. What if I don’t have a muffin pan? 

You can shape the pastry squares into small free-form tartlets on a baking sheet; just keep them a bit thicker to hold the filling. 

5. How do I prevent the cheese from burning? 

Adding the cheese in the final few minutes of baking and covering the tarts loosely with foil if they brown too quickly will protect the cheese. 

6. Are these tarts suitable for a vegetarian diet? 

Yes, as long as you use vegetarian cheese and skip any meat toppings. The base recipe is vegetarian-friendly.