I love summer-fresh, garden ripened tomatoes of all kinds – heirloom, beefsteak, cherry, roma. Over the years we’ve planted many different varieties and I love them all.
One type of tomato in our garden is planted by the birds through their poop (yes I’m talking a poop in a food blog). I don’t know the official variety but we call them tiny Hawaiian tomatoes or Hawaiian currant tomatoes. These tiny tomatoes, barely a centimeter in size, are sweet, and great to eat off the vine or in a salad. They are also perfectly sized for these savory mini tarts.
One bite tarts
I always envisioned making little tarts with these little jewel-like tomatoes. I chose to reuse a tart shell from a previous recipe, just adding a bit of salt as this is a savory tart. The cream cheese crust is easy to work with and not too fussy.
For the filling, I chose another shortcut, Boursin Cheese – it is full of flavor that works well with the tomatoes.
A final chiffonade of fresh basil over the baked tarts is all that’s needed before serving.
Serving and storage
These tarts are best served fresh either slightly warm from the oven or at room temperature. They can be stored in an air-tight container in the refrigerator and warmed up in a toaster oven the next day but they won’t be quite as good.
Tomato Mini Tarts
- Total Time: 1 hour, 55 minutes
- Yield: 36 1x
Description
These savory tarts capture the flavors of summer in a cute little pastry – perfect with an Aperol Spritz in the afternoon.
Ingredients
For the crust
6 ounces cream cheese, at room temperature
2 cups all-purpose flour
½ teaspoon salt
1 cup (2 sticks) butter, melted
For the filling
1 5.3-ounce block of Boursin Cheese, at room temperature
1 pint currant tomatoes*
Basil chiffonade, for garnish
Instructions
For the crust
Mix together the cream cheese, flour, salt, and melted butter.
Form into a flattened disk and wrap in plastic wrap.
Chill dough for 1 hour.
For the filling
If using grape or cherry tomatoes, quarter each tomato, removing seeds as needed.
To assemble
Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick baking spray. Remove dough from the refrigerator and roll out to just a little over ⅛” thickness. Cut crusts using a 2½” round cutter. Place each round in the muffin tin, using a tamper or your fingers to carefully form each tart shell.
Alternatively, use a cookie scoop to form 1″ balls of dough and use a tamper or your fingers to form each tart shell. Fill each crust with 1 tablespoon of Boursin Cheese being careful not to overfill. Top with tomatoes.
Bake for 20 to 25 minutes. Let sit in muffin tin for 5 minutes before carefully removing to a cooling rack.
Garnish with basil before serving.
- Prep Time: 45 minutes
- Inactive Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Cuisine: American
Nutrition
- Calories: 106.68
- Sugar: 0.69 g.
- Sodium: 114.39 mg.
- Fat: 8.57 g.
- Saturated Fat: 5.35 g.
- Carbohydrates: 6.21 g.
- Fiber: 0.35 g.
- Protein: 1.47 g.
- Cholesterol: 22.65 mg.
Keywords: currant tomatoes, Boursin Cheese
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