These mini tomato mustard tarts are small puff pastry tarts with tomato, mustard and a sprinkle of feta cheese on top. Basically, French tomato tart as a finger food version. With cheese – ha! Tomato mustard tart miniatures are a quick and simple appetizer that everyone is going to love.
These tomato mustard tart miniatures only require 4 ingredients – puff pastry, mustard, tomato and feta – and less than 30 minutes. Not all finger food is complicated to make. This is actually the kind of recipe that looks fancier than it really is. And sometimes this is exactly what we all need. Pretty and easy.
Appetizer or snack, these miniature tarts really hit the right spot, especially paired with a nice glass of bubbles. Savoury pies in general are great finger food material, as they can be enjoyed hot or cold. Making them as practical miniature version is just so legit. Who doesn’t love a tasty bite-sized appetizer?
Mini tomato tarts inspiration
The inspiration behind this appetizer is obviously French tomato mustard tart. The French tomato pie traditionally comes as a single large pie and generally does not feature any cheese. What I did here was to draw inspiration from a childhood favourite from Italy: salatini.
Salatini are a kind of bite-sized puff pastry appetizers with various fillings. The most common fillings feature sausage, spinach, anchovies or tomato and mozzarella. Often the puff pastry is folded to form little parcels wrapping the filling. The exception is the tomato and mozzarella one, made on small puff pastry discs. They resemble small pizzas and they are in fact called pizzette.
If you thought that making pizza on puff pastry was the easiest way to make an Italian angry, you might have to reconsider. We Italians may be a bit sensitive when it comes to reinterpretations of our foods, unless we came up with them ourselves. Nobody will deny real pizza must be made on real dough. But why write off a perfectly delicious appetizer that tastes like pizza when you can have it? Everybody loves pizzette!
How to make mini tomato mustard tarts
- Slice the tomatoes into thin slices, about 1-2 mm. Choose a cookie cutter with a diameter slightly larger than the tomato slices and cut up the puff pastry into discs. Lay them out on a baking tray lined with paper.
- Drop a dollop of mustard and spread it on each puff pastry disc, trying to stay away from the edges.
- Place a tomato slice over the mustard and top with crumbled feta.
- Bake at 200°C for 20 minutes. For best results place tray in the top part of the oven and switch to broil after the first 5 minutes to properly roast the fresh tomatoes. The puff pastry rises within the first 5 minutes, so after that it’s all about properly roasting the tomatoes.
Mini tomato mustard tart tips
I used medium-sized tomatoes as I didn’t want too big appetizers, but the choice is yours. If you want to make extra small tarts you can use cherry tomatoes. A standard tart should be abot 5-7 cm in diameter, which is the size of standard pizzette in Italy.
I have used a smooth mustard (like Dijon, but Swedish), but I have also tested this recipe with a grainy one and both work fine. I think smooth better suits my taste, but you can really use any kind of mustard. There is no need to use any salt or other spices. The mustard and feta are already giving these mini tomato mustard tarts a beautiful flavour.
Other fine bite-sized goods
For more finger food inspiration, take a look at these lovely recipes:
- Puff pastry pizza pinwheels
- Baked eggplant “pizzette”
- Mini tarts with mushrooms and parmigiano
- Baked goat cheese log with prosciutto
If you enjoyed this recipe please leave a comment below. Planning to try your hand at these miniature tarts another time? Pin the recipe to Pinterest!
Let’s stay in touch! Subscribe to my newsletter and follow me on Instagram and Pinterest. Take care!
Recipe text updated October 2021. Original recipe from February 2019.
Tomato mustard tart miniatures
Ingredients
- 1 puff pastry sheet
- 4-5 medium tomatoes
- 2-3 tbsp mustard
- 40 g crumbled feta cheese
- fresh rosemary (optional)
Instructions
- Cut the tomatoes in slices that are about 1-2 mm thick. Choose a cookie cutter that is slightly larger than the tomato slices.
- Cut the puff pastry sheet into as many discs as you can get. Transfer onto a baking pan lined with parchment paper.
- Drop a small dollop of mustard on each pastry disc and spread it all over. It doesn't need to be a very thick layer, but of course you can adjust the amount of mustard to your taste.
- Place a slice of tomato onto each pastry disc, and add some crumbled feta on top.
- Bake in the top section of the preheated oven for 20 minutes at 200°C. I generally switch to broil after the first 5 minutes, so that the tomatoes get properly baked. You can serve these tarts immediately or let them cool to room temperature before serving. You can optionally garnish them with some fresh rosemary.
