Tomato Tarts

Prep Time

20 minutes

Cook Time



4 servings



  • 1 puff pastry sheet, rolled out and cut into 12 squares (4×4)
  • 1 Tbsp. olive oil
  • 2 cupssweet minced onion
  • 1 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip
  • 1/2 cup grated Parmesan, divided
  • 1 large egg yolk
  • 3 Tbsp. chopped parsley and/or basil
  • 4 cups arugula
  • 2 Tbsp. prepared vinaigrette


Preheat oven to 400°F.

  1. Line a 12-cup muffin tin with cut pastry squares. Refrigerate until ready to fill.
  2. In a large skillet, heat oil over medium-high heat; add onions and sauté until golden, about 4 minutes. Remove from heat and cool slightly.
  3. In a bowl combine Oikos® Sun-Dried Tomato Greek Yogurt Dip, cookedonions, 1/3 cup Parmesan, egg yolk and chopped herbs; mix well.
  4. Spoon 2 Tbsp. tomato-onion-herb mixture into each cup and sprinkle with remaining cheese. Bake for 18-20 minutes or until golden brown. Serve 2 warm tarts per serving over a dressed arugula salad.