Roasted Tomato & Caramelized Cheddar Tarts

These flaky roasted tomato & caramelized cheddar tarts are the perfect brunch item for a group gathering.

The Deets:
My roasted tomato and caramelized onion cheddar tarts, made with Sunset Angel Sweet Tomatoes, are always a hit at every Friendsgiving or holiday gathering. These tarts are the perfect balance of sweet, savory, and cheesy, with buttery, flaky pastry that melts in your mouth. As they bake, they fill your kitchen with the irresistible aroma of caramelized onions and roasted tomatoes, creating an inviting atmosphere that sets the tone for any festive occasion. Despite how effortlessly they come together, they never fail to impress guests, who often think I’ve spent hours in the kitchen. These tarts are my go-to recipe for when I want to serve something delicious, beautiful, and deceptively simple. The filling is so delicious and it’s made with shallots, thyme, cream cheese, sharp cheddar and an egg yolk. Combine those ingredients for the perfect rich and creamy filling. They are perfect for serving at a brunch, or even as a lite appetizer! If you enjoyed this, check out my other recipes here! From savory bites to sweet treats, you’ll find plenty of inspiration for your next party dish or weeknight dinner!

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Roasted Tomato & Caramelized Cheddar Tarts

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Ingredients

• ▢ 1 Pack of Angel Sweet® Cherry Tomatoes, sliced
• ▢ 6 Sheets of Phyllo dough
• ▢ 6 tbsp Butter (2 for the shallots and 4 for the phyllo layers)
• ▢ Balsamic glaze
• ▢ More thyme leaves for the crust

The cheese filling: 

• ▢ 2 Shallots, thinly sliced
• ▢ A few sprigs of thyme, stems removed
• ▢ 1/4 cup Softened or whipped cream cheese
• ▢ 1/3 cup Grated sharp cheddar
• ▢ 1 Egg yolk

Instructions 

• Preheat oven to 400 and remove phyllo dough from freezer to thaw.
• Thinly slice shallots and add to a skillet with 2 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the shallots are cooked down and a deep brown.
• Add all filling ingredients to a bowl and mix to combine.
• Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer.
• Add filling to the middle and then layer the sliced tomatoes in a circular pattern. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter and sprinkle with more thyme leaves. Bake for about 30 min or until nicely golden brown. Drizzle the top with balsamic glaze and flaky sea salt. Enjoy!

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