Skip to main content

For easy entertaining, top buttery puff pastry with creamy mascarpone, tomatoes and parmesan cheese.

  • Makes8
  • Cook time25 minutes
  • Prep time20 minutes
Mini tomato tarts


  • 2 sheets frozen ready-rolled puff pastry, just thawed
  • ½ cup (125g) mascarpone
  • 2 Coles Australian Free Range Eggs
  • ½ cup (40g) finely grated parmesan
  • 350g mixed medley tomatoes, halved or sliced
  • ½ x 250g punnet gold Perino tomatoes, halved or sliced
  • Basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 baking trays with baking paper.
  2. Step 2

    Cut each pastry sheet into 4 pieces. Divide the pastry pieces among the lined trays about 5cm apart. Use the blunt edge of a small knife to score a 1cm border on each pastry piece. Prick pastry inside border all over with a fork.
  3. Step 3

    Bake pastry for 10 mins or until golden. Use a clean tea towel to press down carefully on the centre of each pastry base.
  4. Step 4

    Meanwhile, whisk the mascarpone, eggs and half the parmesan in a small bowl. Season.
  5. Step 5

    Spread the mascarpone mixture inside the border of the pastry bases. Top with tomato, overlapping slightly. Sprinkle with remaining parmesan.
  6. Step 6

    Bake the tarts for 12 mins or until golden. Sprinkle with basil.