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Individual Tomato Tarts Dish

Tomato Tarts

Recipe and Photo by: Andrea Buckett for OGVG

Makes 12


Beefsteak Tomato Cocktail Tomato Grape Tomato Heirloom Tomato Roma Tomato
1 baguette


3 tbsp milk


2 tbsp canola oil, divided


4 Ontario Greenhouse Grown tomatoes, cubed (Any variety of tomatoes works. Aim for 4 cups)


¼ red onion, finely chopped


1 clove garlic, minced


1 tsp minced fresh thyme


1/8 tsp salt


Preheat oven to 350°F. Slice the baguette into ¼” slices and put them into a large bowl. Sprinkle the milk over the baguette and gently toss.


Grease a regular muffin tin with canola or cooking spray.


Mix together the tomatoes, red onion, garlic, canola, fresh thyme and salt in a bowl.


Line each muffin cup with 3 or 4 slices of the baguette.  Press it evenly and firmly into the muffin cup and ensure that the bottom is also covered in bread. You want to end up with a “tart shell”. Repeat this for each muffin cup.


Spoon in a good amount of the tomato filling into each bread shell and place in the oven to bake for 15-20 min.


Remove from oven and cool for 5 min.  The tarts should come out freely of the pan but you may have to use a small butter knife or spoon to loosen some edges.


Recipe and Photo by: Andrea Buckett for OGVG