Upside Down Tomato Basil Tartlets Recipe

Upside Down Tomato Basil Tartlets will be the highlight of your summer party. Serve as an appetizer or light dinner!

Tomatoes and basil are like peanut butter and jelly. The two go together so perfectly, don’t you think? I love bruschetta for the crispy toasted baguette and uncooked tomato, which make it totally worth the extra steps, but I don’t always have time to fry the sliced bread in a pan or toast them in the oven. Know what I mean?

If you have a large menu and need to save some time or if you just want to save some time and serve a delicious savory appetizer, you’ll want to make these mini tomato basil tartlets.

They may sound a little fancy with the puff pastry and all, and they do feel like one of the lighter appetizers but tartlets are fitting for everything from casual friends hanging out to a Saturday night cocktail party.

The parmesan cheese makes these even better, but be sure to oil your pan properly, or the tomatoes may stick a little. It’s nothing a little spoon can’t handle, which is why I scoop out the tartlets and invert them after removing each one from the pan. It’s a quick and easy process. So don’t be stingy with the cheese!

Be warned that if you delegate the tartlets, your helper may eat a good amount before any make it onto the plate! I learned this from experience. If that happens, you know these tartlets were a good choice.

I adapted this from a recipe for upside down mushroom tartlets, which sound like something I’d love, but at the time I had the ingredients listed in the recipe and no mushrooms or thyme. So I used the idea of an upside down tartlet with puff pastry, and used what I had. I was craving tomatoes anyway so it worked out well.

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