I love making hors d’oeuvres at home, especially when they look elegant but showcase a familiar flavor. That’s exactly what I do with these tomato tarts. They taste like mini pizzas but look like something catered. The tomatoes and cheese melt onto a puffed pastry crust; there’s huge flavor from minimal ingredients. I was actually originally going to call them pizza puffs, because they really are the perfect elegant personalized pizza inspired appetizer.

½ pate brisee (pastry crust – savory)

14 cherry tomatoes

4 tablespoons red onion (small diced)

7 teaspoons mozzarella (shredded)

7 teaspoon parmesan cheese (shredded)

Pinch of oregano

7 teaspoons balsamic vinaigrette

Salt to taste

Preheat the oven to 375 degrees Fahrenheit.

Cut each cherry tomato into 3 slices.

Roll out pâte brisée until very thin. Cut into squares (about 4×4 inch size). You should be able to make about 14 squares, which will become 14 tarts. Press each pastry square into a separate cup of a muffin pan.

Sprinkle the bottom of each pastry cup with ½ teaspoon of mozzarella cheese.

Then add about ¾ teaspoon of diced red onion.

Top the red onion with 3 slices of cherry tomato (that’s 1 tomato per tart).

Drizzle ½ teaspoon of balsamic vinaigrette over the tomatoes.

Sprinkle ½ teaspoon of mozzarella and ½ teaspoon of parmesan on top of the tomatoes.

Sprinkle with salt.

Repeat for the remaining pastry cups.

Bake for 15-18 minutes, or until the cheese begins to brown.

Remove from oven and cool slightly on a cooling rack before serving.