Mini Avocado and Tomato Tarts

Of all the recipes that have graced my kitchen, some are memorable for their complexity, others for their comfort-food status. But these Mini Avocado and Tomato Tarts? They hold a special place in my heart for their sheer, effortless elegance. I first made them for a casual weekend get-together, not expecting much more than a simple, tasty bite. What I got instead was a showstopper. My friends, who are used to my more elaborate culinary experiments, were floored by how something so simple could be so incredibly delicious. The flaky, golden puff pastry shatters delicately with each bite, giving way to a creamy, vibrant avocado mash that’s perfectly brightened with a hint of lemon and garlic. Then comes the burst of sweetness from the roasted cherry tomatoes, their flavor concentrated and intensified by the oven’s heat. The salty tang of feta cheese cuts through the richness, tying everything together in a perfect, harmonious mouthful. My family now requests these for everything from holiday appetizers to light lunches on the patio. They look like they came from a high-end patisserie, yet they are deceptively simple to assemble. They are my secret weapon for entertaining—a recipe that guarantees impressed guests and an empty platter every single time.

Ingredients

• Puff Pastry: 1 sheet (about 10-14 ounces), thawed. The foundation of our tarts; using a quality all-butter puff pastry will yield the flakiest, most delicious results.
• Large Avocados: 2, ripe but still firm. These create the creamy, luscious base of the tart filling. Hass avocados are an excellent choice for their rich flavor and texture.
• Cherry Tomatoes: 1 pint (about 2 cups), halved. These little jewels provide a burst of sweet, juicy flavor and beautiful color.
• Feta Cheese: ½ cup, crumbled. Adds a salty, briny counterpoint to the creamy avocado and sweet tomatoes.
• Lemon: 1, for juice. Essential for preventing the avocado from browning and adding a bright, zesty note that cuts through the richness.
• Garlic: 1 clove, minced. A small amount adds a wonderful aromatic depth and savory flavor to the avocado mash.
• Extra Virgin Olive Oil: 2 tablespoons, divided. Used for brushing the pastry and enriching the flavor of the overall tart.
• Large Egg: 1, beaten. This is for the egg wash, which gives the pastry borders a beautiful, glossy golden-brown finish.
• Fresh Basil or Parsley: ¼ cup, chopped, for garnish. Adds a final touch of freshness and a pop of green color.
• Sea Salt and Freshly Ground Black Pepper: To taste. To season the avocado filling and finish the tarts.

Instructions

1. Preheat and Prepare the Pastry: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking. Carefully unfold your thawed puff pastry sheet onto a lightly floured surface. Gently roll it out just slightly to smooth any creases. Using a sharp knife or a pizza cutter, trim the edges to make them even, then cut the sheet into 6 equal rectangles.
2. Create the Tart Borders: Place the pastry rectangles onto the prepared baking sheet, leaving some space between them. Using the tip of a paring knife, score a border about ½-inch from the edge of each rectangle. Be careful not to cut all the way through the pastry. This scoring will allow the edges to puff up beautifully, creating a raised crust to hold the filling.
3. Dock and Blind Bake: Inside the scored border, gently prick the center of each pastry rectangle with a fork several times. This process, known as “docking,” prevents the base from puffing up too much, ensuring a flat, stable surface for your toppings. In a small bowl, beat the egg with a splash of water to create an egg wash. Brush this mixture lightly over the scored borders of each tart. This will give them a gorgeous, golden shine. Bake the pastry shells for 15-18 minutes, or until they are puffed up and a light golden brown. This initial “blind bake” is crucial for a crisp, non-soggy crust.
4. Prepare the Avocado Filling: While the pastry shells are baking, prepare your creamy avocado base. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Immediately squeeze the juice of half a lemon over the avocado to prevent it from oxidizing and turning brown. Add the minced garlic, 1 tablespoon of olive oil, a generous pinch of sea salt, and freshly ground black pepper. Using a fork, mash the ingredients together until you reach your desired consistency. Some prefer it completely smooth, while a slightly chunkier texture can add a lovely rustic feel.
5. Assemble the Tarts: Once the pastry shells are out of the oven, you may need to gently press down the centers again with the back of a spoon if they have puffed up significantly. Let them cool for just a minute or two. Carefully spread the prepared avocado mash evenly within the golden, puffed-up borders of each tart shell.
6. Add Toppings and Final Bake: Arrange the halved cherry tomatoes on top of the avocado layer, cut-side up. Sprinkle the crumbled feta cheese generously over the tomatoes. Drizzle the remaining 1 tablespoon of olive oil over all the tarts.
7. Finish and Garnish: Return the assembled tarts to the oven and bake for another 5-7 minutes. You’re not looking to cook them further, but simply to warm the toppings through, soften the tomatoes slightly, and allow the feta to become warm and slightly melty.
8. Serve: Remove the tarts from the oven. Let them cool for a few minutes, as they are best served warm, not piping hot. Just before serving, sprinkle them with the chopped fresh basil or parsley and an extra crack of black pepper.

Nutrition Facts

• Servings: 6 Tarts
• Calories Per Serving: Approximately 380-420 kcal
• Healthy Fats: These tarts are a fantastic source of monounsaturated fats, primarily from the avocado and extra virgin olive oil. These fats are known to be heart-healthy and can help improve cholesterol levels.
• Fiber: With significant contributions from the avocado and whole tomatoes, each tart provides a good dose of dietary fiber, which is essential for digestive health and promoting a feeling of fullness.
• Vitamin C: The fresh tomatoes and lemon juice are excellent sources of Vitamin C, a powerful antioxidant that supports the immune system and skin health.
• Lycopene: Cherry tomatoes are rich in lycopene, another potent antioxidant that gives them their red color and has been linked to a reduced risk of certain diseases.

Preparation Time

These elegant tarts come together surprisingly quickly. The total preparation time is approximately 40 minutes. This can be broken down into about 20 minutes of active preparation time (cutting pastry, mashing avocado, and assembling) and 20-25 minutes of total baking time. This makes it an ideal recipe for both weeknight treats and efficient party preparation.

How to Serve

These mini avocado and tomato tarts are incredibly versatile. Their elegant appearance and fresh flavors make them suitable for a wide range of occasions. Here are some wonderful ways to serve them:

• As a Sophisticated Appetizer:
  • Arrange the tarts on a large wooden board or a white ceramic platter for a stunning visual contrast.
  • Garnish with a drizzle of high-quality balsamic glaze just before serving for an extra layer of sweet and tangy flavor.
  • Serve them warm, as this is when the pastry is at its flakiest and the flavors are most pronounced.
• For a Light Lunch or Brunch:
  • Serve one or two tarts per person alongside a simple, fresh green salad dressed with a lemon vinaigrette. The acidity of the dressing beautifully complements the richness of the tart.
  • Pair with a cup of creamy tomato soup for a delightful and comforting “soup and tart” combination.
  • They are a perfect centerpiece for a brunch spread, alongside items like fresh fruit, yogurt, and a sparkling mimosa.
• At a Party or Gathering:
  • Their individual portion size makes them perfect finger food or fork-and-knife fare for standing cocktail parties or buffets.
  • They are a fantastic vegetarian option that will satisfy all of your guests, regardless of their dietary preferences.
  • Because they are best served warm, you can bake the shells ahead of time and then simply assemble and do the final bake just before guests arrive.
• Additional Garnishing Ideas for Extra Flair:
  • A sprinkle of red pepper flakes for a touch of heat.
  • A few toasted pine nuts for a nutty crunch.
  • A scattering of microgreens for a delicate, professional finish.
  • A dollop of pesto on top of the avocado before adding the tomatoes.

Additional Tips

1. Keep Your Pastry Cold: The secret to incredibly flaky, puffy pastry is temperature. Work with your puff pastry while it’s still cold from the refrigerator. If at any point it becomes too soft or sticky, place it back in the fridge for 10-15 minutes to firm up. A cold pastry hitting a hot oven creates the steam that separates the layers, resulting in that signature puff.
2. Choosing the Perfect Avocado: For the best creamy texture without being mushy or stringy, choose avocados that yield to gentle pressure but are not overly soft. The skin should be dark, but not black and dented. If you can easily flick off the small stem cap and see green underneath, it’s likely perfectly ripe.
3. Prevent a Soggy Bottom: The initial blind bake is your best defense against a soggy crust. Docking the pastry base (pricking with a fork) is equally important as it prevents the center from trapping steam and becoming doughy. Don’t skip these steps!
4. Flavor Variations Are Welcome: Feel free to customize these tarts. Swap the feta for crumbled goat cheese for a tangier flavor, or use small, fresh mozzarella pearls for a milder, meltier experience. You can also add other herbs to the avocado mash, like cilantro or chives.
5. Smart Make-Ahead Strategy: To save time, you can bake the puff pastry shells a day in advance. Once they have cooled completely, store them in an airtight container at room temperature. The avocado mash should be made just before assembling to ensure it stays fresh and green. When you’re ready to serve, simply assemble the tarts and perform the final 5-7 minute bake.
6. Tomato Preparation Matters: For the best flavor and texture, use cherry or grape tomatoes. They have a lower water content than larger tomatoes, which helps prevent the tarts from becoming watery. Halving them allows their juices to caramelize slightly in the oven, intensifying their sweetness.
7. The Magic of an Egg Wash: Don’t underestimate the power of a simple egg wash. Brushing it on the borders of the pastry not only helps them achieve a deep, glossy, golden-brown color but also creates a slight seal, making them look incredibly professional and appetizing.
8. Spice It Up: If you and your guests enjoy a little bit of heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper to the avocado mash. This small addition can create a wonderful warm kick that contrasts beautifully with the cool, creamy avocado.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of crust for these tarts?
A: Absolutely! While puff pastry provides a unique flaky and light texture, this recipe is also delicious with other crusts. You could use a pre-made shortcrust pastry (pie dough) for a sturdier, more biscuit-like base. You can also find gluten-free puff pastry in most major supermarkets, making it easy to adapt for dietary needs. For a quicker, more rustic version, you could even use squares of toasted sourdough or ciabatta bread as the base.

Q2: How do I store leftover mini tarts?
A: To be perfectly honest, these tarts are at their absolute best when served fresh and warm from the oven. The puff pastry loses its crispness and the avocado can discolor over time. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to one day. To reheat, place them on a baking sheet in an oven or toaster oven at 350°F (175°C) for 5-8 minutes to help re-crisp the pastry. Avoid using a microwave, as it will make the pastry soft and soggy.

Q3: Can I make these tarts vegan?
A: Yes, making a vegan version of these tarts is very simple with a few smart swaps. Most commercially available puff pastry sheets are “accidentally vegan” as they are made with oil or vegetable shortening instead of butter—just be sure to check the ingredients list. For the cheese, use a high-quality vegan feta alternative, which is widely available. Finally, instead of an egg wash, you can brush the pastry borders with a bit of unsweetened plant-based milk (like almond or soy) or a light coating of olive oil to help them brown.

Q4: My avocado mash turned brown even though I used lemon juice. What went wrong?
A: Avocado browning (oxidation) happens quickly when it’s exposed to air. While lemon juice is an excellent preventative measure, timing is key. You should add the lemon juice to the avocado immediately after scooping it from its skin. Another trick is to ensure all the avocado is coated in the juice. If you prepare the mash too far in advance, even with lemon juice, it may still begin to discolor. For best results, prepare the avocado filling just before you are ready to assemble the tarts.

Q5: Can I make one large tart instead of several mini ones?
A: Yes, this recipe adapts beautifully to a single large tart. Simply roll out the entire sheet of puff pastry, score a 1-inch border around the edge, dock the center, and proceed with the recipe as written. You will need to adjust the baking times. The initial blind bake for a large tart may take closer to 20-25 minutes, and the final bake after adding the toppings might need 10-12 minutes. A large tart makes a stunning centerpiece for a dinner table.

Q6: My puff pastry didn’t puff up. Why did it stay flat?
A: There are a few common culprits when puff pastry falls flat. The most likely reason is that the pastry became too warm before baking. It needs to be cold to create the steam that makes it puff. Another reason could be that you accidentally cut all the way through the pastry when scoring the border, which allows steam to escape from the sides instead of pushing the layers up. Finally, using old or improperly thawed pastry can also affect its ability to rise.

Q7: What kind of wine pairs well with these avocado and tomato tarts?
A: The fresh, vibrant, and slightly rich profile of these tarts pairs wonderfully with crisp, dry white wines. A Sauvignon Blanc is a classic choice, as its grassy and citrusy notes will complement the lemon and basil in the tart. A dry Rosé from Provence, with its notes of red berries and refreshing acidity, would also be a fantastic match. For something a little different, try a Pinot Grigio or an unoaked Chardonnay.

Q8: Can I freeze the tarts to bake later?
A: You can freeze the unbaked tart shells, but it’s not recommended to freeze the fully assembled tarts. To do this, prepare the pastry rectangles, score and dock them, and then place the baking sheet in the freezer until the shells are frozen solid. Transfer them to a freezer-safe bag or container. You can bake them directly from frozen, adding a few extra minutes to the blind-baking time. Freezing the assembled tarts is not ideal because the fresh avocado and tomatoes will become watery and mushy upon thawing and baking, compromising the texture of the final product.

Print