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mini caprese tarts

Mini Caprese Tarts

  • Author: adapted from Spiced Blog
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 12 1x


  • 2¾ cups all-purpose flour
  • 4 Tbsp Italian herb mix (divided)
  • 1 tsp salt
  • 1 cup plus 2 tablespoons frozen unsalted butter, cut into ½-inch cubes
  • ⅓ cup ice cold water (plus 2 Tbsp, if needed)
  • 8 ounces cream cheese, softened
  • 2 1/2 cups grated sharp white cheddar
  • 1 cup fresh basil leaves
  • 46 small tomatoes (roma or vine), sliced into 1/4″ thick rounds
  • Basil for garnish


  1. To make the crust, combine flour, 2 Tbsp herb mix, and salt in a food processor. Pulse until mixed together.
  2. Add the butter, and pulse until no chunks are bigger than pea-sized.
  3. Add the water a Tbsp at a time, until the dough just barely comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  4. When the dough is chilled, preheat the oven to 375 F.
  5. Mix until smooth the remaining 2 Tbsp herbs with the cream cheese, and 1 1/2 cups of the grated cheddar.
  6. Using flour as needed, roll the dough out to 1/8″ thickness. Cut into small rounds (slightly larger than your tomato rounds). Arrange on a lined baking sheet, and spread a thin layer of the cream cheese mixture on each round.
  7. Top with a basil leaf and tomato slice. Bake for 12-14 minutes, or until the dough has puffed and the tomato is toasted. Remove from the oven, top with a small sprinkle of grated cheddar, and return to the oven for 3 minutes to melt the cheese.
  8. When finished, top with a piece of basil chiffonade.


This recipes makes a lot of tarts! You’ll probably end up with 40-50 tarts if you use the full recipe.