Cherry Tomato and Vegemite Tarts
Delightfully flaky and bursting with umami-rich flavors, these Cherry Tomato and Vegemite Tarts are a unique spin on savory pastries. Combining the tang of fresh cherry tomatoes with the salty depth of Australia's iconic Vegemite, this recipe features a creamy base of blended Vegemite and cream cheese layered on golden puff pastry. The addition of olive oil-tossed tomatoes seasoned with thyme, salt, and pepper adds a fresh, herbaceous touch. An egg wash ensures irresistibly crisp and beautifully golden edges, making these tarts as visually appealing as they are delicious. Perfect as a warm snack or an elegant addition to a light meal, this quick and easy recipe is ready in just 40 minutes and is sure to impress with its bold flavors and delightful texture.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 250 grams Cherry tomatoes
- 2 teaspoons Vegemite
- 100 grams Cream cheese
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 large Egg
- 1 tablespoon Milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Gently roll out the puff pastry sheets on a floured surface and cut each sheet into four equal squares, yielding eight squares total.
Using a knife, lightly score a border about 1 cm from the edges of each square, being careful not to cut through the pastry. This will create the tart's edge.
In a small bowl, mix the Vegemite and cream cheese until smooth and well combined.
Spread a thin layer of the Vegemite and cream cheese mixture within the scored border of each pastry square.
Slice the cherry tomatoes in halves and toss them in a bowl with olive oil, thyme leaves, salt, and black pepper.
Arrange the seasoned cherry tomato halves on top of the cream cheese mixture on each tart, cut side up.
In another small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture onto the outer edges of the puff pastry.
Place the prepared tarts on the lined baking tray and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Remove the tarts from the oven and let them cool slightly on a wire rack before serving. Serve warm as a snack or as part of a light meal.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
