Parmesan, Tomato And Olive Tarts – a delicious recipe with cherry tomatoes, extra virgin olive oil, thyme, flour, Parmesan cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0F. Place tomatoes, cut-side up, on a baking tray. Drizzle with 1 tbsp oil, sprinkle with 1 tsp thyme and season. Bake for 1 hour 10 mins, or until soft and starting to burst. Let cool.
2
Meanwhile, in a food processor, combine flour, cheese, butter and a pinch of salt. Pulse until combined. Add egg yolk and about 1 tbsp ice water and pulse until just combined. Knead gently on a lightly floured surface until smooth. Cover and chill for 30 mins.
3
Preheat oven to 350u00b0F. Lightly grease a baking tray. Divide dough into 6 pieces. Roll each piece until about 1/8 inch thick. Cut into 4 inch rounds, place on prepared tray and chill for 30 mins. Bake for 20 mins, or until crisp and lightly browned. Let cool slightly.
4
Just before serving, top pastry rounds with tomatoes and olives. Drizzle with remaining oil and sprinkle with remaining thyme. Season.
430
kcal
Calories
32
g
Fat
27
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10.5 oz cherry tomatoes, halved, 2 tbsp extra virgin olive oil, 2 tsp fresh thyme leaves, 1 cup all-purpose flour, and more.
Yes, Parmesan, Tomato And Olive Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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