Are you enjoying the bounty of summer tomatoes? I have a round-up of fresh-from-the-garden summer tomato recipes, along with quick and easy recipe for tomato tarts!
This tomato tart recipe starts with a muffin pan and a package of puff pastry for an easy summer appetizer! I found this recipe in the July issue of Southern Living Magazine, making a couple of slight changes. Of course, I had to add bacon since everything, including tomatoes, is better with bacon!
For easy cutting, use a pizza wheel, to cut along the fold lines of the puff pastry, then cutting in thirds horizontally so you end up with nine squares.
Muffin Pan Puff Pastry Tomato Tarts, recipe adapted Southern Living
Yield: Makes 18 tarts
1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
1/2 cup mayonnaise (I used slightly less)
2 teaspoons kosher salt
1 teaspoon black pepper
8 ounces shredded Cheddar cheese (I used a Cheddar blend)
11 ounces multicolored cherry or grape tomatoes (about 3 cups), halved
2 tablespoons torn fresh basil
4 – 6 slices bacon, cooked and chopped
Preheat oven to 400°F. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and 1/2 teaspoon pepper. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
Bake in preheated oven until pastry is golden brown, about 20 minutes. After 10 minutes, remove pans from oven, added cooked chopped bacon, return to oven and finish baking. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.
We enjoyed this quick and easy recipe for tomato tarts. I’d like to make them again using pesto and Parmesan cheese.
You can find a printable recipe, here.
If you’re looking for more inspiration for those summer tomatoes, I’ve included some recipes from the archives.
Click on the link in red for the complete recipe.
Calling all Bacon Lovers, here’s a pie crust worthy of summer heirloom tomatoes! Heirloom Tomato Tart with a Bacon-Studded Crust!
Caramelized onion, shredded mozzarella, bread crumbs, and herbs, topped with heirloom tomatoes in a flaky cornmeal crust!
Individual serving size, make the crust and caramelize the onion a day in advance for quick assembly the day you serve.
A bite size BLT in bruschetta form with a medley of baby heirloom tomatoes, basil mayo, lettuce and bacon!
Heirloom tomatoes, sliced extremely thin with red onion, capers, shaved parmesan, basil, olive oil, salt & pepper.
Everything’s better with bacon, including the classic Italian Caprese Salad with the addition of a hot bacon dressing!
A good little party bite that marries a cheese straw with a tomato tart
Here’s a last hurrah for those summer heirloom tomatoes with a nod to fall
Fresh-from-the-garden tomato juice, topped with some garden fresh veggies: pickled okra, cucumber, heirloom cherry tomatoes, a sprig of parsley and basil and a celery stalk!
If you’re looking for more muffin pan recipes, you might enjoy Mini Pumpkin Pies, Parmesan-Crusted Crab Cake Bites, Mini Derby Pies, or Mini Shepherd Pies.