Honey-Pecan Tomato Tarts with Blue Cheese Recipe

The tomatoes are finally on in the garden! We’ve had a few setbacks with sun scorching in the extreme heat, but we’ve had a steady stream on the kitchen counter for about a week now.

The SunSugar cherry tomato plant is doing well this year. As much as I love these little orange gems, I’ve hit my limit for eating them fresh (at least for a couple days). We needed a little variety.

Over the 4th of July, my aunt sent some Georgia pecans home with us. After my husband got them all cracked open, I had 3 cups of fresh pecans that were screaming to be used.

I love the combination of blue cheese, nuts and honey so that inspired mini-tarts using the cherry tomatoes.

The blue cheese was the perfect topper to balance out the sweetness from the nuts, tomatoes and honey. If you don’t like blue cheese, feta, or even parmesan, would work well too.

Honey-Pecan Tomato Tarts with Blue Cheese

1 tbsp olive oil
1/3 cup onion, minced
2 cloves garlic, minced
1 pint cherry tomatoes
1/3 cup pecans, chopped
1 tsp honey
1/2 tsp salt
1 – 9 inch pie crust
3 – 4 oz blue cheese, crumbled

Preheat the oven to 375 degrees F.

Heat the olive oil in a skillet over medium-high heat. Add the onions and garlic. Cook for 1-2 minutes. Add the cherry tomatoes. Reduce heat to medium and cook, stirring often, about 7 minutes. The tomatoes will begin to burst and the onions will caramelize. Gently smash the tomatoes as they begin to burst.

Stir in the pecans and cook about 1 minute more. Stir in the honey, and the salt. Allow to cool while you prepare the crust.

Roll the pie crust to about 9 inches, and cut into 6 – 3 1/2 to 4 inch circles. I used an x-large muffin pan for the tarts. Place each circle of dough into the muffin tin. Press gently to fill the bottom and to come up about 1 inch on the side. Prick the dough with a fork. (You will likely have a little dough left over.)

Spoon the tomato mixture into each of the muffin tins, filling the crust. Next, divide the blue cheese and sprinkle each tart with an equal amount.

Bake for 20 minutes, until the cheese is melted and begins to bubble, and the edges are browned. Remove from the oven and allow to cool for about 5 minutes before removing from the pan.

This post is being submitted as part of the Tomato Love Recipe Exchange. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid. Also visit Recipe for Change to learn more about how to support tomato farmers.

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  1. says

    What a great little tart! They look awesome, although I will confess I am not a huge pecan person. I actually used to really hate nuts until a few years ago, and I just can’t seem to develop a taste for pecans or walnuts. But almonds, cashews and pistachios, those I am all over!

  2. says

    Joanne – It really matched up well. They went quickly!

    Medeja – Thank you!

    Melinda – I’m sure other nuts would make a great substitute.

    Ali – Thanks so much! I’m happy I could participate!

    Lisa – Thanks! I love the challenge of using them all!

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