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Mini Tomato Pastry Bites
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5 from 1 vote

Mini Tomato Pastry Bites

A succulent wee pastry bite that's simple and fun to make and a real treat in lunch boxes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Easy Vegan Snacks
Cuisine: British
Keyword: vegan bites, vegan pastry, vegan puff pastry, vegan snacks, vegan tarts
Servings: 50
Calories: 69.6kcal



  • 250 g chilled puff pastry
  • Flour for dusting if rolling out a block of pastry


  • 50 cherry tomatoes
  • 2 tbsp balsamic vinegar


  • 125 ml olive oil
  • 25 g fresh basil
  • 100 g salted cashew nuts
  • 1 clove garlic
  • a good grinding of black pepper


  • Take the pastry out of the fridge to come to room temperature.
  • Preheat the oven to 200c/180c fan/400f/gas mark 6. Line one large or two standard baking trays with non-stick baking paper.
  • Heat a wok or frying pan and add the cherry tomatoes. Don't add any oil, you want to fry them dry. When the skin of the tomatoes start to crack, add a couple of tablespoons of balsamic vinegar to the pan. This will seep into the cracks and caramelise slightly at the edges. Remove the tomatoes from the pan and set them aside.
  • Time to make the pesto (unless you are using shop-bought pesto). Whizz the pesto ingredients in a blender or food processor. It doesn't have to be too smooth.
  • Lightly flour your worktop and roll out half the pastry and cut little circles using a shot glass, small cookie cutter or jar lid. Something just a little bigger than the cherry tomatoes.
  • Place your pastry circles on one of your lined baking trays and top each with a little dollop of pesto and a cherry tomato.
  • Bake in the oven for approximately 15 minutes until the pastry has risen and is golden. Remove and leave to cool.
  • While the first batch is baking prepare the second batch.
  • You can prepare both trays and put them in at once, The tray below may need a little longer.
  • Enjoy!


  • You can prepare a small batch at a time. Just cut a smaller piece of pastry and make up as many as you like.
  • You may make the pesto listed in the recipe or use a jar of shop-bought pesto.
  • You may skip the balsamic vinegar if you think your child would prefer them plain. Just add a tomato to the pesto-topped pastry without frying them in a pan.
  • These pastries can be kept in an airtight container for 4-5 days.


Serving: 1g | Calories: 69.6kcal | Carbohydrates: 5.88g | Protein: 1.27g | Fat: 5.5g | Saturated Fat: 0.84g | Sodium: 3mg | Sugar: 0.73g