Best Hot Tomato Tart Appetizers Recipes

Tiny Tomato Tarts image

Provided by Ree Drummond : Food Network

Time 45m

Yield 18 tartlettes

Number Of Ingredients 4

One 17.3-ounce package puff pastry, thawed
3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil

Steps:

Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
Using a fork, generously prick (dock) the pastry circles to the edges.
Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
Bake until puffed and golden, 15 to 20 minutes.

Fresh Tomato Tart image

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

1 store-bought or homemade dough for tart shell
8 to 10 ounces mozzarella cheese, shredded
2 tablespoons chopped fresh basil, plus extra for garnish
4 to 6 plum tomatoes, sliced 1/4-inch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
Basil, chopped for garnish

Steps:

Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.