Tomato Cheese Tartlets

We use tomato tartar for so many dishes because it is just rich with flavor. This is a little bit like our pizza but packed with much more flavor and makes and excellent plated appetizer. This makes for an excellent dish when tomatoes are out of season.

Makes for 8 tartlets


  • Double the tomato tartar recipe
  • Homemade pesto
  • 1 package of frozen puff pastry, thawed
  • 1 pound of fresh mozzarella cheese, sliced thinly
  • Kosher salt and freshly ground pepper to taste
  • 1 bunch of arugula
  • Olive oil and balsamic vinegar for drizzling
  • 1 cup of freshly grated parmesan cheese
  • Red pepper flakes

Making It

  • Set oven to 400 degrees
  • Take a thawed sheet of puff pastry and place flat on a Silpat or parchment paper, cut into 6 inch rounds and separate, then put in the refrigerator for 15 minutes
  • Take out of fridge, place another sheet of parchment or Silpat paper on top and then another baking sheet, then bake for 10 minutes and remove, take off the top baking sheet and the top parchment of Silpat
  • Layer each individual round of pastry dough with pesto, then the cheese and top with tomato tartar, cook for another 10 minutes until the cheese is bubbly and browning, remove
  • Top with a handful of arugula, drizzle the olive oil and balsamic on top, a sprinkle of parmesan then a small pinch of red pepper flakes

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