One of my favourite ways to enjoy tomatoes is in a simple bruschetta. This recipe uses the flavours of that classic and elevates it by making mini tart. Don't panic, there is no pastry involved. You make the "tart" by cutting thin slices of baguette and tucking them snuggly into muffin cups. One more caveat is that I opted to use thyme instead of the standard basil, it's a small change that is a delicious and unexpected twist.
4 tbsp milk
2 tbsp canola oil, divided
4 tomatoes, cubed (or any variety of cherry tomatoes etc… you want to end up with about 3 cups)
¼ red onion, finely chopped
1 clove garlic
1 tsp minced fresh thyme
1/8th tsp salt
Preheat oven to 350F
Slice the baguette into ¼” slices (you need about 48 slices) and put them into a large bowl. Sprinkle the milk over the baguette and gently toss.
Grease a regular muffin tin with 1 tbsp canola.
Mix together the tomatoes, red onion, garlic, canola, fresh thyme and salt in a bowl.
Line each muffin cup with 3 or 4 slices of the baguette. Press it evenly and firmly into the muffin cup and ensure that the bottom is also covered in bread. You want to end up with a “tart shell”. Repeat this for each muffin cup.
Spoon in a good amount of the tomato filling into each bread shell and place in the oven to bake for 15-20min.
Remove from oven and cool for 5min. The tarts should come out freely of the pan but you may have to use a small butter knife or spoon to loosen some edges.
For a printable version of this recipe click here.