Puff Pastry Pizza Tarts with Tomato and Cheddar

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• puff pastry: You can use regular butter puff pastry or gluten-free puff pastry (available in some locations.) This recipe has been tested with both types. The tarts in the photos were made with gluten-free puff pastry. It rises nicely, but not quite as high as regular puff pastry. It's still delicious!
• cheddar cheese: thinly sliced cheddar cheese. Feel free to substitute your favourite cheese. Mozzarella is also good in this recipe.
• tomatoes: You'll slice then pat these with a paper towel to soak up excess juice that may make the tarts soggy.
• herbs: Use fresh herbs or dried Italian herbs like oregano, thyme, and basil.
• egg: You'll whisk an egg to make an egg wash to brush on the edges of the pastry before baking.

Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

1. Slice tomatoes about ¼ inch thick. Place them on a sheet of paper towel and lay another sheet on top. Press gently to help remove excess juices. If the tomatoes are too juicy, the puff pastry tarts may be soggy once they're baked.
2. Roll out the puff pastry. Place it on a sheet of parchment paper on a baking sheet. Using a sharp knife to cut it into squares of equal size. Score the pastry squares about ⅓ inch from the edges. Prick it all over with a fork to allow the steam to escape and prevent the center of the squares from puffing up while it's baking.
3. Place squares of sliced cheese on each of the pastry squares. Leave a border of about ⅓ to ½ inch on all sides to prevent the cheese from leaking. Top with a slice of tomato, then sprinkle with dried herbs. Brush the edges with an egg wash.
4. Chill in the fridge for 10 minutes, then bake until puffed and dark golden brown. Remove from the oven, let stand on the baking sheet for 5 to 10 minutes and sprinkle with freshly ground black pepper and/or sea salt or Kosher salt.

• Spice them up! Add more pizza flavour by adding thinly sliced pepperoni or a light sprinkle of dried red pepper flakes.
• Substitute Mozzarella cheese for the cheddar cheese or use your favourite cheese.
• Increase the heat level with a drizzle of hot honey.

To store: While it will be rare to have leftovers, you can refrigerate them in an airtight container for up 2 to 3 days.

To reheat: Reheat the tarts on a baking sheet in the oven at 350°F. for 10 minutes, or reheat in an air fryer.

Freeze it: Freeze the tarts in an airtight container, then thaw in the fridge and reheat on a baking sheet as described above.