Mini tomato and chevin tarts (with video)

Chevin tomato tartlets

Following on from our puff pastry theme from last week, these moreish savoury tartlets are incredibly easy to put together and totally delicious! Yet another way to use puff pastry and I am not ashamed to say that I always keep a roll of the ready made stuff in the freezer for quick snacks like this.

Tomato tarts with chevin

Tomato puff pastry tarts
These tomato tarts are rather like mini pizzas gone fancy, and with party season almost upon us this is a great little recipe to have at the ready for when you are entertaining and need snacks for a crowd. The pastry is topped with basil pesto (and pesto makes everything taste great right?), baby tomatoes that have been tossed in olive oil and garlic and dotted with creamy chevin (another bold and favourite flavour). So much flavour packed onto a perfect puff pastry round!

Tomato puff pastry tarts

Tomato puff pastry tarts


In case you missed it, here we are on Expresso showing you how to make easy tomato tarts with puff pastry.


  • 200g mini Italian tomatoes, halved
  • 1 tsp garlic paste
  • 1 tsp olive oil
  • salt and pepper
  • flour for dusting
  • 1 x 400g pack puff pastry
  • 2 tbsp basil pesto
  • 100g soft chevin
  • 1 egg
  • 1 tbsp water
  • balsamic reduction to serve (optional)

1.) Preheat your oven to 200ºC. Grease two baking trays well.

2.) Place the tomatoes, garlic paste, olive oil and some salt and pepper in a bowl. Toss well to coat the tomatoes in the garlic and oil.

3.) Dust your work surface with a little flour and roll out the puff pastry. Cut out 10cm circles and arrange on a baking tray. Gather the pastry scraps and roll the pastry out again to make more circles. Spread half a teaspoonful of basil pesto over each pastry circle leaving a 1cm border around the edge. (Note: you can make the circles bigger or smaller if you wish.)

4.) Divide the tomato mixture between the tarts. Crumble the chevin and dot it over the top of the tomato mix.

5.) Whisk the egg and water together in a small bowl. Brush the egg wash around the edges of the tarts. Bake the tarts for 25-30 minutes until golden. Drizzle with balsamic reduction if using and serve immediately.


7 thoughts on “Mini tomato and chevin tarts (with video)

  1. Hi Teresa, I saw these on Instagram and had to pop over and see how you made them. They are so simple to make, but look impressive. There was a time when I would have baulked at the thought of buying pastry, but now you will always fond a block of it ‘just in case’.


    Liked by 1 person

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