Tomato Mini Tarts Recipe

To many making pastry sounds like a difficult and time consuming process. IT'S NOT, and it is great to make with kids. Rubbing the oil and flour together with your fingers, rolling out the dough, cutting the shapes with a biscuit cutter, using your fingers to oil the tray, sprinkling flour to make sure the tarts don't stick.


For the Pastry-

200g Flour + extra for dusting

6 tbsp Olive oil + extra for oiling tray

4 tbsp Water

For the Filling -

12 Cherry Tomatoes Small handful fresh Basil

5 Closed Cup Mushrooms 12 Pitted Olives

Large glug of Olive oil 1tbsp Balsamic vinegar

Equipment – Mixing bowl, muffin tray, knife, rolling pin and biscuit cutter


Place the flour in a mixing bowl, add the oil and rub with your fingers until it is all mixed in. Add the water a little at a time and keep working it in until the dough can be formed into a ball.Water amounts may vary so when it feels nearly ready add the water a tsp at a time, it can get too sticky very quickly.Wrap in cling film or a clean plastic bag and let it rest in the fridge for 30 mins.

Now to prepare the ingredients. Chop the cherry tomatoes in half. Chop or tear the mushrooms how ever you like.Younger children often enjoy cutting mushrooms using plastic knives.Tear the basil leaves off the stem, break or chop the olives into pieces and place all the ingredients including the balsamic vinegar and the olive oil into separate bowls ready to fill the tarts.

Pre heat the oven to 180°C.You will need a muffin or cup cake tray. Use your fingers to oil all the cups, then sprinkle in a little flour. If there is to much just turn the tray upside down and gently tap it so the excess falls off.

Make sure you have a clean surface. Sprinkle with flour. Roll out the pastry to approximately 5mm thick. Cut out as many 5-6cm rounds as fit. Shape the off-cuts back into a ball and repeat. It should make around 12 rounds. Now roll over the rounds again with the rolling pin until they are approx 2mm and gently push into the cups of the tray.

Layer the fillings into each cup. Starting with a little mushroom, the basil, 2 halves of tomato and olives.Top by drizzling with the oil and vinegar using a spoon.When all the tarts are full place in the oven for 20mins or until the pastry is starting to brown.

Enjoy. These go great with a green salad.