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Mini Tomato & Goat Cheese Tarts

by Christa on May 30, 2012

Post image for Mini Tomato & Goat Cheese Tarts

I learned to love tomatoes and goat cheese while I lived in Italy. While living with my “adopted” Italian family, I also learned to love Nutella (yes, I’d never had it until my Italian “mom” fed us home-made Nutella stuffed croissants for breakfast), roasted chestnuts and Pecorino cheese.

If anyone has the opportunity to travel abroad, DO IT! It’ll not only teach you to appreciate different foods, but you’ll learn so much about yourself.

Now, back to the Tomato & Goat Cheese Tarts.

These are the perfect savory appetizer or side dish for a dinner party. The sweetness of the tomatoes and goat cheese compliment the buttery puff pastry so well.

Make these Tomato & Goat Cheese Tarts tonight- you’ll love them, promise!


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Mini Tomato & Goat Cheese Tarts

 (Makes 24 mini tarts)


Tomato & Cheese Tarts:

1 package (17.3 ounces/ 2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
4 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
½ cup freshly grated Parmesan cheese
4 ounces garlic-and-herb goat cheese, such as Montrachet
2 Roma tomatoes, thinly sliced
3 tablespoons julienned basil leaves


  1. Preheat oven to 425 degrees.
  2. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 x 11-inch square. Using a 1 ½ -inch-wide biscuit cutter to cut 10-12 circles from the sheet of puff pastry, discarding the scraps. Repeat with the other puff pastry.
  3. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  4. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
  5. Add ½ teaspoon salt, ¼ teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  6. Using a sharp paring knife, score a ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a teaspoon of grated Parmesan on each round, staying inside the scored border.
  7. Place one Tablespoon of the onion mixture on each circle, again staying within the scored edge. Place slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Crumble a couple small pieces of goat cheese on the top of the tomato.
  8. Bake for 15 to 20 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Adapted from: Barefoot Contessa

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{ 16 comments… read them below or add one }

Kay Essna May 31, 2012 at 7:26 pm

I love your site but would love it more if it had a Pinterest button. Printing out directions is a waste of trees but would love to have on my bread board and share your blog with friends. Thanks. Kay


Christa May 31, 2012 at 8:07 pm

thanks for the suggestions kay! I’m gonna work with my web designer to add a “pin” button ASAP! Thanks for following Mini Baker 🙂


tracie October 18, 2012 at 4:30 am

l.o.v.e. italy for starters! we were in tuscany for a week in august. i never got tired of the food.
doesn’t the cheese and tomatoes just taste sooo wonderful there! oh and the nutella croissants, every single morning we would have our breakfast outside and basked in the glow of cafe and pasties. to live like italians every day!
anywayyyyyy…. so glad to find your blog. i was searchng for party food and this recipe looks like the perfect little something for our party tomorrow night! now off to find some montrachet!


Lindsay December 10, 2012 at 11:17 am

Hi! This recipe looks great! I’m hoping to make it for a holiday party, but would need to make them, then travel about an hour to the party. Do you know if there is a good way to warm these back up? Thanks!


Christa December 10, 2012 at 1:06 pm

Hi Lindsay,
These will be great for your holiday party! I’ve never reheated them, but I would put them on a non-stick baking sheet in a preheated oven at 350 F and reheat for about 5 minutes. If you want them a little “crispy” on top, try broiling them on low for the last minute.
Happy Baking!


vsl 3 packets January 5, 2013 at 10:16 pm

Keep commitment and truthfulness as very first rules.


Kay Essna January 20, 2013 at 8:23 pm

Love this recipe and the Pinterest button. Thank you for hearing my request and giving it to all of us! Wish I were better at typing and then my last name would be correct, my last name is Cessna. I will continue to follow you with avid interest and loyalty. Kay


Christa January 22, 2013 at 10:21 am

I’m glad I could be of help to you and my other readers! I love pinterest too! xo, Christa


Nancy February 21, 2013 at 5:34 am

Is it possible to use herb and garlic cream cheese instead of goat cheese?
Thanks, Nancy


Christa February 21, 2013 at 2:06 pm

Hi Nancy,
I haven’t tried it with herb and garlic cream cheese but I’m sure it would work! Let me know how it turns out.
Sounds like a delicious twist on my recipe! 🙂


Sonja March 14, 2013 at 12:27 pm

This recipe looks so delish! I’m going to make it tomorrow night… looks like it would be perfect with some white wine. Can’t wait to try it! Going to use crumbled goat cheese since I have a whole container in the fridge. Hope that will work too!



Christa March 20, 2013 at 6:27 am

Sounds delicious! How did it turn out?!


Sonja May 9, 2013 at 5:30 am

They were delicious! I also used layered pillsbury butter rolls instead of puff pastry because I couldn’t find it in the grocery store. Worked just fine – although I’m sure the puff pastry would have looked a bit nicer. Thanks for the recipe!


Moran April 10, 2013 at 12:23 am

Thanks for idea and recipe! I brought the tarts to a birthday pary, and they were a huge success!
Next time I’m going to try using sun dried tomatoes, I think it just might work! Thanks for this beautiful blog, I just came across it and it is great source for ideas!


BIG CHEF ONLINE September 2, 2013 at 8:52 pm

Love this recipe. I plan to serve this next time my husband and I have a get-together. One of my favorite pastimes is searching for new and interesting appetizers to add to our list of great recipes. Thanks for making this look so easy to do!

Rosana Santos Calambichis, President


Anna E. June 2, 2014 at 9:59 pm

I love this recipe! I added some pancetta and it was a wonderful decision.



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