Tomato Tarts Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 1 sheet frozen puff pastry
  • all-purpose flour, for rolling
  • olive oil, for brushing
  • 1/2 cup white cheddar cheese, grated
  • 4 or 5 plum tomatoes, cut into 1/4-inch slices
  • salt
  • black pepper, ground
  • 2 tablespoons fresh thyme, chopped fine
  • 1/2 cup Parmesan cheese, freshly grated


Preheat the oven to 375°F. Spray a baking sheet with vegetable oil cooking spray.


Remove the puff pastry from the freezer and allow it to thaw for 20 minutes.


Unfold the pastry on the counter and roll down, using enough flour to prevent sticking. Brush the dough with olive oil and, using a 1 1/2 or 2-inch biscuit cutter, cut out rounds of dough. Place the puff pastry rounds on the prepared baking sheet and poke the surface of the pastry with a fork. Top each round with a small amount of the cheddar, then with a tomato slice. Sprinkle salt and pepper to taste over the tomato, and then sprinkle on a pinch of thyme and about 1 teaspoon of Parmesan. Bake for about 15 minutes. Let cool for 2 to 3 minutes before serving.

Tomato Tarts


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