Recipe by: Tanya Watts

Source: Laharum Community Cookbook

Makes 24 Pieces


  • 1 Tbsp butter
  • 2 tsp olive oil
  • 1 onion, peeled and thinly sliced
  • 1 tsp brown sugar
  • ¼ cup tomato paste
  • 1 roma tomato, finely diced
  • 2 sheets frozen shortcrust pastry (thawed)
  • 50 g mascarpone cheese (can be substituted with cream cheese/sour cream)
  • 1 Tbsp fresh basil, chopped
  • Salt and pepper to taste


  • ~100 g shaved parmesan cheese
  • 24 baby basil leaves


Preheat oven to 200 C (390 F)

  • Heat butter and oil. Add sliced onion and sugar. Cook over a low heat, stirring occasionally until tender and caramelized.
  • Add tomato paste and cook for further 3 mins.
  • Stir in tomato and set aside to cool.
  • Cut each sheet of pastry into rounds to fit 2 x 12 mini muffin pans.
  • Place 1 heaped teaspoon of the tomato mixture into each pastry cup.
  • Bake in oven 12-15 mins.
  • Combine Mascarpone cheese and chopped basil, and season with salt and pepper.
  • Top tartlets with a spoonful of mascarpone cheese and garnish with shaved parmesan and a baby basil leaf.

Download PDF here: Australian Caramelised Tomato and Onion Tartlets Tanya Watts