top of page

Roasted Balsamic Cherry Tomato Tarts

FullSizeRender 3.jpg


For 6 small tarts 

  • 2 tablespoons extra virgin olive oil

  • 1 yellow onion, thinly sliced

  • 1 teaspoon maple syrup (or honey) 

  • sea salt and black pepper

  • 1 garlic clove, minced or grated

  • 2 tablespoon fresh thyme leaves (or 1 tsp dried thyme) 

  • approx. 80g mozzarella, grated or cut into small chunks 

  • 1 sheet frozen puff pastry, thawed

  • approx. 300g (2 cups) cherry tomatoes

  • 1 tablespoons balsamic vinegar

  • 2-3 handfuls fresh basil leaves, chopped

  • 1 pinch crushed red pepper flakes

  • 1 egg, beaten

  • sesame seeds

  • fresh basil for serving 


  1.  Preheat the oven to 22o degrees (C) and line a baking tray with baking paper.

  2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Once the oil is hot, add the onions and maple syrup and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelised. Add the garlic, and thyme, cook another minute. Remove from the heat.

  3. In a bowl, combine the remaining 1 tablespoon olive oil, the tomatoes, balsamic vinegar, basil, crushed red pepper, and a pinch each of salt and pepper.

  4. Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheets out. Cut the sheet in half length wise and then into thirds width wise so you are left with 6 even squares. Evenly top each square with onions, leaving a 0.5cm-1cm border. Top with the mozzarella and then mound the tomatoes on top, pressing them into the cheese to stop them from moving.

  5. Fold the edges of the pastry inward to enclose the tomatoes. Brush the edges of the pastry with beaten egg and sprinkle with sesame seeds. Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh basil and a sprinkle of sea salt!

bottom of page