Cheese and Tomato Mini Tartlets, gluten-free
Updated: Sep 27
These Cheese and Tomato Mini Tartlets may just be the easiest appetiser you’ll ever make. Crisp, golden puff pastry is topped with melted cheddar, juicy cherry tomatoes, oregano and fresh basil for a simple bite-sized appetiser that’s ready in just 15 minutes. Easy to make, naturally gluten-free when using gluten-free puff pastry, and delicious warm or at room temperature, they’re perfect for parties and entertaining.
ABOUT THESE CHEESE AND TOMATO MINI TARTLETS
Made with ready-made puff pastry and just a handful of ingredients, these mini tartlets prove that entertaining doesn’t need to be complicated.
Their bite-sized shape makes them ideal finger food, while the combination of crisp pastry, melted cheese, tomato and basil gives you plenty of flavour with very little preparation. Depending on the size of your pastry sheets and how large you cut the squares, the recipe makes approximately 24–36 tartlets.
Watch How to Make It
TIPS FOR THE BEST CHEESE AND TOMATO MINI TARTLETS
Keep the pastry cold: Work with the puff pastry while it’s still cold for the best rise and crispest texture.
Create a shallow indent: Use the base of a small spice bottle or similar object to gently press the centre of each pastry square without cutting through it. This gives the cheese and tomato somewhere to sit.
Don't overload them: A small piece of cheese and one thick slice of cherry tomato is enough. Too much topping can weigh down the pastry and make the centre soggy.
Change the toppings: Try different cheeses, caramelised onion or a small drizzle of balsamic glaze after baking.
Pastry size: Gluten-free puff pastry sheets vary in size, so adjust the number and size of the tartlets to suit the pastry you're using.
MEAL PREP & STORAGE
The tartlets can be prepared ahead and baked shortly before serving, or baked in advance and reheated.
Store leftovers in an airtight container in the refrigerator. Reheat in the oven until warmed through and crisp rather than using the microwave, which can soften the pastry.
Add the fresh basil after reheating and just before serving.
Cheese and Tomato Mini Tartlets, Gluten-Free
Makes: 24–36 Prep: 15 minutes Cook: 15 minutes
The number of tartlets will vary depending on the size of your puff pastry sheets and how large you cut each square.
INGREDIENTS
4 sheets gluten-free puff pastry (I used Simply Wize)
18 cherry tomatoes, thickly sliced (approximately)
Cheddar or tasty cheese slices, cut into small squares
2 teaspoons dried oregano or thyme
Fresh basil leaves, to serve
Olive oil spray
Sea salt and freshly cracked pepper
INSTRUCTIONS
1. Preheat the Oven
Preheat oven to 190°C fan forced. Line baking trays with baking paper.
2. Prepare the Pastry
Cut the puff pastry into approximately 4–6 cm squares. Using the base of a small spice bottle, gently press an indent into the centre of each square without cutting through the pastry.
3. Add the Toppings
Lightly spray the pastry with olive oil. Place a small piece of cheddar in the centre of each square and top with a slice of cherry tomato. Sprinkle with oregano or thyme and season with sea salt and pepper.
4. Bake
Bake for approximately 15 minutes, or until the pastry is puffed and golden and the cheese has melted.
5. Finish and Serve
Allow the tartlets to cool for a few minutes, then top each with a fresh basil leaf. Serve warm or at room temperature.
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Recipe and Photography Margaret Pahos @CreateCookShare
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