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Individual Tomato Tarts Dish

Individual
Tomato Tarts

Recipe and Photo by: Andrea Buckett for OGVG

Makes 12

Ingredients

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

Instructions

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