Multicolored Tomato Tartlets

Why on earth wouldn't one use a large muffin pan? And, yes to the prebake for the puff pastry, same for tomato mixture as well.

Had a sheet of puffed pastry leftover from TDay. Rolled out dough and cut into rounds. Spread olive tapenade on bottom of each, filled with sliced cherry tomatoes, mozzarella, Parmesan, dried oregano, red pepper flakes. Brushed pastry with butter - delicious! Really, these can be filled with anything sweet or savory and still be good.

I used multicolored cherry tomatoes and baked the miniature tarts in a mini muffin pan.

I am not too fond of puff pastry and other comments on juicy tomatoes made me try this recipe with Italian dough for torta di pasquca. It endures juicy ingredients and consists of kitchen staples at hand. No need to pre bake! 500 Grams flour, 200 ml Olive oil, 180 ml very cold water and 10 Grams of kosher salt. Just work everything together (by handheld blender, by hand), it should be a smooth ball of dough. Followed the rest of the recipe exactly, baked it till brown. Really nice!

Can you pre bake the pastry in a muffin tin?

Needed to make the puff pastry larger so as to have an edge to pull up over the tomato. The tomato pie recipe was better. Not on this site.

I pre-roasted tomatoes at 400 for 10 min & precooked the puff pastry for 5 at 400. No mascarpone, so I made a quick cream sauce with Piment D’ville (the world’s best spice!)

These were tasty! I parbaked the pastry like another reviewer suggested, that certainly helped. Marscapone was delicious although if you had something like ricotta on hand that would be perfectly good too. My pastry flattened out - I found the instructions for folding it up and putting it on a baking sheet rather vague. If you have any type of mold to fit something tomato sized, use that!!

This was delicious! Next time I think I’ll make the puff pastry on its own, roast the tomatoes separately, then put them together. I used heirlooms as the recipe indicated, and they were so meaty/juicy that the puff pastry didn’t fully rise. I think there was too much moisture. But while my version didn’t look like the photo, it still tasted great. We drizzled a little balsamic glaze on top to give it that extra burst of sweetness.

Like another reviewer- these did not hold shape at all; they were absolutely flat after baking. Also I had to bake much longer. Probably 25 minutes for puff pastry to puff and turn golden brown. I used Pepperidge Farms pastry which tasted great but definitely took longer and flat at the end. I did add the mascarpone and used Thai basil which was yummy and I think added flavour that is definitely needed.

I made these the other day and they were a big hit. My problem is that the puff pastry didn't retain the shape at all. Most of them were flat and turned out like tiny pizzas, and only the final lot, which I shaped into little bundle-y baskets looked remotely like the picture. What did I do wrong?

soggy bottom when reheated on foil. Try parchment.

Love this and have made it many times. It's simple, beautiful, and delicious. BUT... depending on the moisture in the tomatoes, you may need to pre- or par-bake the puff pastry -- or you can end up with flat, raw pastry on the bottom, which is quite sad!