Tomato & Caramelised Onion Tartlets


Gorgeous little shortcrust pastry tartlets filled with a caramelised onion and tomato filling

Prep time:20 mins

Cook time:25 mins

Makes: 24


  • 20g butter
  • 2 teaspoons olive oil
  • 1 large onion, thinly sliced
  • 1 teaspoon brown sugar
  • ¼ cup Leggo’s Tomato Paste
  • 2 roma tomatoes, finely diced
  • ½ teaspoon dried herbs
  • 2 sheets frozen shortcrust pastry, thawed
  • 60g mascarpone cheese
  • 2 teaspoons milk
  • 1 tablespoon shredded fresh basil
  • Baby basil leaves, for garnish


Step 1

Heat butter and oil in a medium non stick frypan over low heat. Add onion and sugar, cook for approximately 10 minutes or until tender and caramelised, stirring occasionally.

Step 2

Add Leggo’s Tomato Paste and cook for a further 1-2 minutes. Stir in diced tomato and herbs. Allow to cool.

Step 3

Cut each pastry sheet into 12 x 6cm rounds to fit into 24 mini muffin pans. Spoon tomato mixture into pastry cases. Bake in a preheated oven at 200°C for 12 -15 minutes.

Step 4

Combine mascarpone cheese, milk and basil and season to taste. Top cooked tartlets with a spoonful of mascarpone cheese. Garnish with basil and serve.

Tasty Tip!

Mascarpone can be substituted with spreadable cream cheese or thick sour cream.

Tomato Caramelised Onion Tartlets
Average user rating:
  • 3

Featured in this recipe

  • Tomato Paste 250g

    Tomato Paste 250g

  • Tomato Paste 250g

    Tomato Paste 250g

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