Tomato and rocket tarts

These pretty little tomato and rocket tarts are a great vegetarian option for a platter of finger food. Rocket can be replaced with baby spinach. Add some baby basil leaves just before serving, if you like.

  • 15 mins cooking
  • Serves 8
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Tomato and rocket tarts
  • 2 sheets shortcrust pastry
  • 250 gram baby egg (plum) tomatoes, sliced thinly
  • 50 gram baby rocket (arugula) leaves
  • 1 1/2 tablespoon balsamic dressing


Tomato and rocket tarts
  • 1
    Preheat oven to 180°C. Line oven trays with baking paper.
  • 2
    Cut each pastry sheet into four squares; place on trays. Fold edges of pastry over to form a 5mm (1/4-inch) border; prick pastry bases with fork.
  • 3
    Bake pastry about 15 minutes or until crisp.
  • 4
    Combine tomato, rocket and dressing in large bowl; season to taste. Top warm pastries with tomato mixture.

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