Tomato and Basil Tarts

  • 20MINS
  • 20MINS
  • 53KCAL

Bright and cheery, these crispy slimming friendly tarts are perfect for a party buffet table or a light lunch!

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Easy Peasy Tomato and Basil Tarts pinchofnom.com
5

NutritionPer Serving

  • Calories53
  • Carbs5.4g
  • Protein4.2g
  • Fat1.4g
  • Saturates0.6g
  • Sugars2.2g

Tomato and Basil Tarts - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Usually a Tomato and Basil Tart would be made with buttery shortcrust pastry and lots of oil, which means it’s not the first pick when you’re following a slimming plan!

We’ve made some simple, clever swaps to lighten them up for a delicious lunch or as part of a buffet table or starter.

Filo pasty is thin and crisps up in the oven really fast compared to heavier pastry. It adds a satisfying crunch and a perfect base for filling with your favourite toppings!

We’ve added a Mediterranean touch with fresh tomato, basil and Parmesan, so they’re bright and colourful and look as good as they taste!

What diets are these Tomato and Basil Tarts suitable for?

This Tomato and Basil Tarts recipe can be made suitable for vegetarians if you substitute the feta cheese for a veggie alternative.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Tomato and Basil Tarts recipe?

  • You need to count 1 Points per portion of this Tomato and Basil Tarts recipe if you’re on WW Green.
  • You need to count 1 Points per portion of this Tomato and Basil Tarts recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Tomato and Basil Tarts recipe if you’re on WW Purple.

Do you need any special ingredients to make Tomato and Basil Tarts?

Nope! We’ve used a handful of simple ingredients which can be found at most supermarkets.

We have used a bun tray for the classic tart shape, which can be found in supermarkets or online.

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We’ve used a 12 hole bun tray for the classic tart shape, like this one from Amazon.

A pastry brush is a really handy tool to have in your cutlery drawer for egg or milk washes, like this one.

How many calories are in these Tomato and Basil Tarts?

There are 53 calories per portion of this Tomato and Basil Tarts recipe, which means it falls into our Everyday Light category. 

These Tomato and Basil Tarts are perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

 

Step 1

Preheat the oven to 160ºC.

Step 2

Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry gently for 10 minutes, stirring occasionally.

Step 2 pinchofnom.com

Step 3

Add the garlic to the onions and fry for a further 5 minutes, until the onions are softened and golden. Set aside.

Step 3 pinchofnom.com

Step 4

Spray the holes of a muffin tray with a little low calorie cooking spray and use to grease well.

Step 5

Take a square of filo pastry and brush with egg on one side. Place the pastry square, glazed side up, in a muffin hole. Press gently into the muffin tray to form a pastry case.

Step 5 pinchofnom.com

Step 6

Repeat this with a second pastry square, placing at an angle to the first.   

Step 6 pinchofnom.com

Step 7

Continue to repeat this process until all 12 pastry cases are complete. Keep the leftover egg as this will be added to the cheese mixture later.

Step 7 pinchofnom.com

Step 8

Place the tray into the preheated oven for 3 – 4 minutes, to partly bake. The egg glaze will have just dried out and the pastry will still be mostly white, with it turning a light golden in places.

Step 8 pinchofnom.com

Step 9

Remove the pastry cases from the oven and set aside.

Step 10

Place the cooked onion and garlic in a small mixing bowl. Stir in the quark, Parmesan cheese, and basil, and then add the remaining egg and season well with salt and pepper.

Step 10 pinchofnom.com

Step 11

Divide the cheese mixture between the 12 partly cooked pastry cases and gently spread it out.

Step 11 pinchofnom.com

Step 12

Place a halved cherry tomato on top of each tart and return to the oven for 8 – 10 minutes, until the pastry is golden and the filling just set. Take care to watch the tarts carefully as they will cook very quickly and can burn easily.

Step 12 pinchofnom.com

Step 13

Remove from the oven and leave in the muffin tray until they are cool enough to handle. Garnish each with a small basil leaf and serve warm or cold. 

Tomato and Basil Tarts - Pinch of Nom Slimming Recipes

What could I serve with these Tomato and Basil Tarts?

Serve hot or cold with a fresh salad, or alongside some of our favourite smaller dishes for a more substantial meal: 

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How do you know when these Tomato and Basil Tarts are cooked?

You should cook these Tomato and Basil Tarts until the pastry is crispy and golden, and the filling is just set. Be careful not to let them burn!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Tomato and Basil Tarts in the fridge?

These Tomato and Basil Tarts should be enjoyed freshly cooked, within four hours of serving.

Can I freeze Tomato and Basil Tarts?

Pastry can lose its texture when frozen, so we don’t recommend freezing this recipe. You should enjoy these Tomato and Basil Tarts freshly cooked, but you can let them cool down as they’re just as tasty when served cold.

 

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Tomato and Basil Tarts

Bright and cheery, these crispy slimming friendly tarts are perfect for a party buffet table or a light lunch!
  • Prep Time
    20 MINS
  • Cook Time
    20 MINS
  • KCals 53
  • Carbs 5.4G
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 1 medium onion peeled and finely chopped
  • 1 clove garlic peeled and finely crushed
  • single sheets filo pastry cut into 24 squares, approx 7 x 7cm each
  • 1 large egg beaten
  • 160 g quark
  • 30 g Parmesan cheese finely grated
  • 10 g fresh basil leaves chopped
  • 12 cherry tomatoes halved
  • low calorie cooking spray
  • salt and pepper to taste
  • 12 small fresh basil leaves to garnish

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 160ºC.
  2. Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry gently for 10 minutes, stirring occasionally.
  3. Add the garlic to the onions and fry for a further 5 minutes, until the onions are softened and golden. Set aside.
  4. Spray the holes of a muffin tray with a little low calorie cooking spray and use to grease well.
  5. Take a square of filo pastry and brush with egg on one side. Place the pastry square, glazed side up, in a muffin hole. Press gently into the muffin tray to form a pastry case.
  6. Repeat this with a second pastry square, placing at an angle to the first.
  7. Continue to repeat this process until all 12 pastry cases are complete. Keep the leftover egg as this will be added to the cheese mixture later.
  8. Place the tray into the preheated oven for 3 - 4 minutes, to partly bake. The egg glaze will have just dried out and the pastry will still be mostly white, with it turning a light golden in places.
  9. Remove the pastry cases from the oven and set aside.
  10. Place the cooked onion and garlic in a small mixing bowl. Stir in the quark, Parmesan cheese, and basil, and then add the remaining egg and season well with salt and pepper.
  11. Divide the cheese mixture between the 12 partly cooked pastry cases and gently spread it out.
  12. Place a halved cherry tomato on top of each tart and return to the oven for 8 - 10 minutes, until the pastry is golden and the filling just set. Take care to watch the tarts carefully as they will cook very quickly and can burn easily.
  13. Remove from the oven and leave in the muffin tray until they are cool enough to handle. Garnish each with a small basil leaf and serve warm or cold.

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Recipe notes

Tip: Take care to only part bake the pastry cases for 3 - 4 minutes as you just want to dry out the pastry a little before adding the filling and cooking them again. Don’t bake them for too long as filo cooks very quickly.

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2 comments

See what others have to say

Emma DevineTuesday 13th July 2021

Can you please tell me how many servings/portions your recipes make. Its probably me missing it so sorry if I have, but I don’t know if I have to divide a recipe for 1 serving or double it up to make for two etc? Its great the calories are included 👍
Thank you in advance.

Reply

    HollyWednesday 14th July 2021

    Hey Emma, this recipe makes 12 individual tarts so the nutritional information is per tart. If you scroll down to the recipe card at the bottom of the page just above the ingredients list there is a set of arrows and you can change the serving size up or down to suit you. Hope that helps!

    Reply

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