Little tomato tarts with thyme and marjoram

Nici Wickes' tasty tomato tart recipe is ideal for nibbles! Spiked with garlic and herbs, these tarts have two types of tomatoes and are just as easily assembled as they are devoured at cocktail hour!

By Nici Wickes
  • 20 mins cooking
  • Makes 18
  • Print


  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 500 gram tomatoes, skinned and chopped
  • 2 sprigs thyme
  • 1 bay leaf
  • salt and pepper, to taste
  • 2 sheets flaky pastry
  • 9 cherry tomatoes, to garnish
  • fresh marjoram, to scatter


  • 1
    Preheat oven to 200°C fan bake.
  • 2
    Gently cook the onion and garlic in olive oil until soft – about 5 minutes, then add the other ingredients, apart from the pastry, cherry tomatoes and marjoram. Cook until the mixture is reduced, thick and pulpy before cooling.
  • 3
    Cut the pastry into rounds and line the patty tins. Fill each tart with 1 tbsp of filling. Halve the cherry tomatoes and put half on each tart, skin-side up. Scatter on the marjoram and bake for 15 minutes until the pastry is cooked and the tomatoes have blistered.


Sprinkle with Parmesan before baking or smear a bit of mustard on the base of each tart before filling, for a change. Make the filling ahead of time (it keeps well in the fridge for a few days). It's a quick treat to whip up at the last minute.

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