Tomato Manchego Tartlets: a Perfect Savory Bite

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When you’re wanting something elegant yet easy to make, these Tomato Manchego Tartlets are a guaranteed hit. Flaky, golden puff pastry topped with tangy tomatoes and nutty Manchego cheese creates a perfect balance of flavors. They make the perfect New Year’s Eve appetizer.

Tomato manchego tartlets

The buttery puff pastry, the umami-rich cheese, and the sweet-tangy tomatoes come together in a dish that’s both rustic and refined.

Helpful Tips

  • Pat the tomatoes dry: If your tomatoes are particularly juicy, blot them with a paper towel before layering to prevent soggy pastry.
  • Cheese alternatives: If you can’t find Manchego, aged Gouda or Parmesan are excellent substitutes.
  • Get creative: Add a swipe of pesto, a sprinkle of chili flakes, or even a few slices of caramelized onion for extra depth.

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Tomato manchego tartlets

Tomato Manchego Tartlets

These Tomato Manchego Tartlets have flaky, golden puff pastry topped with tangy tomatoes and nutty Manchego cheese creates a perfect balance of flavors.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 Pieces
Calories: 137kcal
Author: Laura Lynch

Ingredients

  • 2 sheets frozen puff pastry partially thawed
  • 2 tablespoons (30 ml) Dijon mustard
  • 3/4 cup (85 g) Manchego cheese grated
  • 4 small tomatoes sliced into 24 slices
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • Salt and freshly ground pepper
  • Chopped chives for garnish

Instructions

  • Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Lightly flour a work surface and roll out the puff pastry sheets. Cut 24 rounds using a 3″ cookie cutter or similarly sized glass.
  • Pierce the dough all around with a fork. Place them on the baking sheets.
  • With the back of a small spoon, rub the mustard onto each round, then evenly sprinkle on the cheese, top with a tomato slice, brush with olive oil, and season with salt and pepper.
  • Bake until pastry is golden brown, about 30 minutes. Turn the baking sheets once during cooking to help the pastry brown evenly.
  • Place the baking sheets on wire racks to cool. Garnish with chopped chives and serve.

Video

Notes

If your tomatoes are particularly juicy, blot them with a paper towel before layering to prevent soggy pastry.
If you can’t find Manchego, aged Gouda or Parmesan are excellent substitutes.
Add a swipe of pesto, a sprinkle of chili flakes, or even a few slices of caramelized onion for extra depth.

Nutrition

Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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