These easy to make Puff Pastry Tomato Tartlets are a quick summer bite that will have all your friends coming back for more! Topped with roasted tomatoes, tangy tapenade and soft, goeey vegan mozzarella from my lovely friends at Mozzarisella! The final touch of basil leaves makes these fresh and delicious!
This simple puff pastry tart recipe is perfect for summer entertaining. It takes simple ingredients and makes them special, and nibble-able (I know. It's not a word. But hey.. you know what I mean! )
It uses gorgeous roasted tomatoes, which I make in the airfryer. Take a look at my simple method here- Air Fryer Roasted Tomatoes on the Vine.
It also uses my absolute favourite vegan mozzarella, Mozzarisella, which not only tastes fresh, mild and creamy, but melts like a dream too. If you want to try the vegan mozzarella in another way, you should check out my Mushroom Arancini (Vegan Risotto Balls), which has it as a lovely cheesy surprise inside!
(This post is sponsored by Mozzarisella. I only ever work with brands I love and use myself, so please do go give them a try as I really love their delicious products!)
- Vegan Mozzarella Cheese: I love (LOVE) Mozzarisella vegan clasica so I use theirs! It's not only vegan, but gluten free, nut free and soy free. They make this innovative mozzarella style cheese by using Italian organic sprouted brown rice. I just love how creamy it is,plus it melts beautifully, making it perfect for using in baking! It's is also delicous, good for you, and good for the planet.
- Puff Pastry: Use a sheet of pre-rolled puff pastry for ease. You can buy this in the fridge or the freezer section of the supermarket. Lots of brands are vegan, which makes this step so easy!
- Roasted Cherry Tomatoes: Pre-roasted cherry tomatoes make this tart extra special. I like to pre-roast them so they are slightly dehydrated, which avoids a soggy tart! For a great tutorial on how to do this, head to my Air Fryer Roasted Tomatoes on the Vine post.
- Tapenade: Olive tapenade is a rich, tangy spread. I love it for the umami burst of flavour it brings.
- Fresh Basil: Use young, fresh basil leaves for an extra burst of flavour!
See recipe card for the full quantities.
This recipe is super easy! Just slice, top and bake!
Roll out your puff pastry into a rectangle and slice completely through to divide up. (I use a ruler for nice even tartlets). Make a little border line around the edge of each tartlet. This allows the crust edge to rise up in a pretty puff. Transfer to a heavy baking tray.
Slice up your vegan mozzarella into even pieces. About 5ml thick. This ensures that the mozzarella melts nicely and becomes all creamy and delicious.
Spread a little olive tapenade into each puff pastry square.
Top with a slice of vegan mozzarella and roasted cherry tomatoes.
Use some olive oil and plant milk to brush around the edges of your pastry to give a glossy finish.
Bake at 220°C/448°F /gas mark 7 for 15 minutes until puffed and golden.
Hint: Work quickly so that the pastry remains cold, then put into the pre-heated oven. This creates the best 'puff' and no soggy bottom!
🌶Substitutions and Variations
This recipe is endlessly adaptable! Make it your own.
- Gluten Free- Gluten Free Puff pastry is now available! I find it in the free-from fridge section of my local supermarket.
- Pesto -Why not change up the tapenade with some pesto, like this one: Vegan Parsley Pesto with Pistachios
- Other Toppings: -roasted peppers, capers, slow cooked onions. All would be delicious on these lovely little puff pastry tartlets.
A really good heavy baking sheet is useful when making puff pastry. It allows the metal to thoroughly heat through and prevents a soggy pastry!
Store the tomato tartlets in an air-tight container in the fridge for up to 5 days. You can re-heat the tarts in the oven, which is great if you want to double or triple the batch for a party, then reheat, ready to eat!
You can freeze these tarts, but they will need to be reheated, and the texture of the mozzarella might change.
If you're using a pre-rolled puff pastry sheet, just roll the sheet out and use that to line the baking tray. Make sure to cut right through each square!
Yes, choose to use shortcrust pastry, or you could make little 'nests' out of filo pastry.
Make sure your oven is nice and hot before putting into the oven.
I think the flavour of roasted tomatoes is nicer. You can use fresh tomatoes or semi-dried tomatoes instead if you like.
I love using the Mozzarisella as it's delicious, melty, vegan and allergen-free, but if it is not available for you, use your favourite brand instead.
Puff Pastry Tomato Tartlets with Mozzarisella
- 1 Cookie Sheet
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 320 g (11 ⅓ oz) puff pastry (1 packet ready rolled puff pastry. Approx 25cm x 22cm )
- 2 tablespoon olive tapenade
- 150 g vegan mozzarella (I like Mozzarisella brand. )
- 12 basil leaves
- 1 teaspoon olive oil
- 2 tablespoon plant milk
- 1 teaspoon olive oil
For the pre-roasted cherry tomatoes
- 12 cherry tomatoes
- 1 teaspoon olive oil
- 1 teaspoon oregano
- Sprinkle of sea salt
For pre-roasted Cherry tomatoes.
- Cut the cherry tomatoes in half. Drizzle in oil and sprinkle over oregano and salt.1 teaspoon olive oil, 12 cherry tomatoes, Sprinkle of sea salt, 1 teaspoon oregano
- To cook: either air fry for 15 minutes at 180c°/356F°
- Or bake at 180c°/356F° for 25-30 minutes.
- You can also choose to just use fresh cherry tomatoes or semi-dried tomatoes that you buy at the deli.
For the Tomato Tartlets
- Preheat your oven to 220°C/ 428°F
- Take the puff pastry out of the fridge 10 minutes before you want to use it. This makes it easier to work with.320 g puff pastry
- Roll the pastry out onto a piece of parchment (grease proof paper) and place onto your cooking tray. You can use the piece of parchment that the pastry is already rolled on (thrifty!)320 g puff pastry
- Cut the pastry evenly into 12 squares/rectangles. Be sure to cut right through the pastry.320 g puff pastry
- Now just inside each square, make a little score mark. This helps create the pretty crust.
- Inside the scored squares you have created, spread a thin layer of tapenade.2 tablespoon olive tapenade
- Now add your vegan mozzarella, and 2 halves of your cherry tomatoes.150 g vegan mozzarella, 12 cherry tomatoes
- Mix together the olive oil and plant milk and use a pastry brush to brush around the edges of your tartlets. This makes the edges lovely and golden!1 teaspoon olive oil, 2 tablespoon plant milk
- Bake for 20-25 minutes until puffed up and golden!
- Top with fresh basil leaves to serve.