Tiny tomato tarts

I love my garden, even as it crisps off a bit in the scorching summer heat.     There’s always something interesting that’s edible or pretty to pick.   At the moment it’s tomatoes and basil.

A few years ago I planted a cherry tomato.   Little did I know that one small plant would provide an abundant crop of tomatoes every summer.   The seeds from tomatoes of the original plant were obviously carried by the wind or birds and much to my delight, tomato bushes pop up everywhere!

They taste so sweet.  You can just pick and eat them straight off the vine.   The smell is divine.  Little kids would love harvesting them and it’s always easier to get them to eat fruit and veg if they pick it themselves!   Ownership of the task works magic.

Like my cherry tomatoes, my basil has a mind of its own and also makes an appearance in my garden (and in the cracks of the pavement and other strange places).   Each year I let the seeds brown off and drop to the ground where they self seed


Tomatoes originated in South America and are full of vitamins, especially C and A.

Last night I made some small tomato tarts as a starter:   This recipe is super easy and can be tweaked to your liking, adding pine nuts, shallots, cheddar cheese, bacon.   Replace the tomatoes with some diced roasted pumpkin.  The combinations are endless.

Cherry Tomato Tarts


2 eggs

2 tablespoons milk

2 sheets of ready-made Puff Pastry – thawed  (I like Pampas brand)

Salt and Pepper to taste

2 tablespoons finely grated parmesan cheese

1 punnet cherry tomatoes 

Basil leaves


Preheat oven to 240 C or 475 F

Cut out 4 rounds from pastry.  Place tart tin on pastry and cut a circle larger than the tin ensuring enough pastry to cover sides. Set aside.

Whisk eggs, milk, salt & pepper

Arrange cherry tomatoes on top of pastry.

Pour over egg mixture

Sprinkle with parmesan cheese

Bake for 20 minutes or until golden brown and the pastry is cooked through.   Top with basil.  Enjoy!

Serves 4.


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