Sweet Solanato® Tomato and Sweet Onion Tartlets

Prep Time
Cook Time


  • 200g Sweet Solanato® Tomatoes
  • for greasing Canola spray
  • 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 150g soft goat's cheese, crumbled
  • 3/4 cup onion jam
  • to serve Micro cres
  • to serve Extra virgin olive oil
  • 1/4 tsp Salt
  • to taste Freshly ground black pepper


  1. Preheat oven to 180°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans with canola spray.
  2. Using a 7.5cm round cutter, cut 8 rounds from each sheet of pastry. Use a fork to pierce each round three times then press each into prepared patty pan holes. Bake 8-10 minutes or until golden. Set aside to cool in pans.
  3. Spoon goat's cheese into the base of each tartlet and top with a spoonful of onion jam. Using a small sharp knife, cut 24 tomatoes in half vertically. Press tomatoes into jam, season with salt and pepper. Scatter over the micro-cres, drizzle with a little extra virgin olive oil and serve.

Tip- To save time buy pre-baked canapé cups from the deli section of larger supermarkets. For a variation, replace the goat's cheese with a purchased dip like hummos or smoked eggplant.