Savory Tomato Tartlets are a delightful small bite appetizer to serve with holiday season. With layers of fresh tomatoes, creamy cheese, and fragrant herbs, they’re as beautiful as they are delicious.

These miniature tarts can be served as a side dish or even a light main course with a salad on the side.
Helpful Tips
- Use fresh, firm tomatoes: Opt for smaller, firm tomatoes to avoid excess moisture that could make the pastry soggy.
- Change up the cheese: Manchego is delicious here but if you can’t find it or don’t like it choose a harder cheese like aged gouda or parmesan.
- Drain excess moisture: Blot the tomato slices with a paper towel to remove excess moisture before putting them on the tartlets. This will help keep the puff pastry crispy.
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Savory Tomato Tartlets
Ingredients
- 2 sheets frozen puff pastry partially thawed
- 2 tablespoons Dijon mustard
- 3/4 cup Manchego cheese grated
- 4 small tomatoes sliced into 24 slices
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- Chopped chives for garnish
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Lightly flour a work surface and roll out the puff pastry sheets. Cut 16 rounds using a 3" cookie cutter or similarly sized glass.
- Pierce the dough all around with a fork. Place them on the baking sheets.
- With the back of a small spoon, rub the mustard onto each round, then evenly sprinkle on the cheese, top with a tomato slice, brush with olive oil, and season with salt and pepper.
- Bake until pastry is golden brown, about 30 minutes. Turn the baking sheets once during cooking to help the pastry brown evenly.
- Place the baking sheets on wire racks to cool. Garnish with chopped chives and serve.
Notes
Tried this recipe?Let us know how it was!

When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.