These Tomato and Basil Tarts are fresh, light, delicious, and made in individual servings, so they’re perfect for entertaining or a snack. They’re incredibly easy, but look so fancy!
So, I spent last Thursday afternoon at a Pepperidge Farm Puff Pastry outdoor BBQ party. (And it was pretty much as fabulous as that sounds.)
A small gathering of the most lovely people, at a gorgeous house, with amazing food.
This was the first thing I noticed when I walked inside, you guys. I mean, it’s like the mothership was calling me home.
Then I walked outside to this lovely tablescape!
…immediately found where I was sitting.
How cute is this?!
…along with an adorable place setting.
I need to find these bags. And buy like 500 of them.
There were several adorable food stations.
…and all things beverages.
Their yard makes mine weep.
what is puff pastry
Pepperidge Farm Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, steam makes the layers rise about eight times higher.
I honestly don’t know why anyone wouldn’t have Pepperidge Farm Puff Pastry sheets in their freezer at all times. It’s totally easy to prepare, completely versatile, and absolutely delicious – saving me many times when I’m in a pinch, entertaining, or just preparing a quick family dinner. From appetizers, to main dishes, to desserts, the possibilities are endless.
But, I discovered new ways to use it! I’ve always served it hot. It never occurred to me to buy the shells, cook, let them cool, and then fill them with chicken or tuna salad. Brilliant. And bonus >> the serving bowl becomes edible, too. Love that.
I stuffed my face with so much Pepperidge Farm Puff Pastry, it was obscene. Although not at all embarrassing…because everyone else was doing the same thing.
Eating is always better with friends. I adore these gals so much. I decided we should form a band and call ourselves The Puff Pastries. Bwah!
(left to right: Karen/The Food Charlatan, Me, Ashley/Domestic Fashionista, and Dorothy/Crazy For Crust)
Group shot!
We left with parting gifts, which included Pepperidge Farm Puff Pastry. You’d think after eating it all afternoon, I’d had my fill. But, no. I got in the kitchen the very next day and made this pretty tomato tart.
You know how Trevor will pretty much do anything for strawberries? Well, Haley is like that with tomatoes. So this was for my sweet girl. I made them right when they got home from school.
Light, fresh, and absolutely delish. Don’t you just love the colors? It’s incredibly easy, but looks so fancy. I love food like that!
Individual Tomato and Basil Tarts
Ingredients
- 1 sheet frozen puff pastry , thawed
- 1 large egg
- 10 ripe cherry tomatoes , sliced in half
- 1 teaspoon extra virgin olive oil
- 1/4 cup shredded Parmesan
- 4 large fresh basil leaves , cut into thin strips
- freshly ground pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
- In a small bowl, beat egg and 1 tablespoon of water together.
- In another small bowl, toss the tomato halves with the olive oil.
- Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan. Place 5 tomato halves on top, followed by 1 turn of freshly ground black pepper.
- Bake about 20 minutes or until golden brown.
- Remove from the oven and sprinkle with basil. Serve hot or at room temperature.
Nutrition
Other Notes
Event photos were provided by the talented Leslie Callan from Green Vintage Photography.
This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
We both absolutely loved this recipe. The only change I made was more tomatoes than it called for. We devoured it. Hot, warm or cold it didn’t matter.
Would love to make all the recipes, shown.
Problem is, I am allergic to corn syrup, corn meal and cornstarch..
I looked at the puff pastry ingredients and there is some of the above, there.
If there is any way puff pastry can be made, with less additives, please let me know.
I’m sorry to hear that, Judy. Honestly, I couldn’t say…I’ve never made puff pastry from scratch. My best suggestion would be to Google for “homemade puff pastry” and see if some recipes come up without those ingredients. Good luck!
So. Many. Things.
A) This party looks AMAZING and I am so jealous that you got to hang out with foodies and eat sweet and savory pie items all day.
B) Who doesn’t love Pepperidge Farm everything?
C) THESE TARTS. #nom
D) I <3 U
What a fun experience! Yummy tarts too!
Sometimes the simplest bite is exactly what you need. Love the colour of these tart, it looks fresh and delicious.
Amy, these look stunning! They sound amazing and perfectly light for summer. I ended up using the sheets for my recipe so I may have to try out your recipe in the cups! Such a fun event and glad we got to chat! Now I am going to go look at my backyard and cry it is not this luxurious!
I used the sheets here, too…just cut them into rounds. But now that you mention it, I bet I could fill the cups with this same filling. I don’t know. Again, possibilities are endless. Because ALL.THE.PUFF.PASTRY!!! Ha. Loved seeing you again!!
What a beautiful post, so fresh and perfect for spring. The pastries are perfect for entertaining.
Oh Jude, YOU would have absolutely loved this house and surrounding grounds. Seemed more like a vacation spot, than a place you’d live. Well, unless you’re lucky enough to live there!
These tarts are such a fun idea!! And that BBQ looks so fabulous… I’m loving the way the corn on the cob is displayed!!
Yes! I loved that too. The little things, ya know? Thanks, Sues!
What a fun way to spend the afternoon! Your puff pastry tarts look delicious.
Velva
Thank you, Velva!
Looks like a fabulous afternoon with so much good food. The tarts look light and flavorful.
It’s going into the queue.
You would love these, Mom!
What a Fun Time. I like your term tablescape—perfect. I am going to have to steal that! A good one sets the mood. I feel quite strongly about that. So I liked your photos ‘to take me with you’. What a Duh idea about filling the puffs. I mean it’s obvious—-well for some. Thank for the ‘light’.
I’m so busy trying to get meals on the table for the family, that I never decorate the table. So it’s so wonderful and refreshing to entertain and have a reason to, or be pampered! It definitely makes a difference.
So fun! And whoever decorated the party is brilliant. It’s so cute! I loooove puff pastry. I bet these tarts were scrumptious!
So cute, right?? You should have seen the rest of the house!
These are too pretty to eat…almost. :) Love them and it was so good to see you at the party!
Never get tired of seeing you!
I saw the party photos on IG. . and yes, looked like the best party ever. . esp because there was puff pastry involved!!! :) love these beautiful tomato and basil tarts!!! so pretty! making these!!!
One of these days we’ll be at the same party, Alice! Can’t wait for that day.