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Tomato Tartlets

Everyday Food, 2011
  • Total Time 40 minutes plus cooling
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Ingredients

  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
  • 3 medium tomatoes, cut into ten 1/4-inch-thick slices
  • 4 teaspoons extra-virgin olive oil
  • Ground pepper
  • 1/3 cup small basil leaves, for serving

Directions

  1. Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.

  2. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Cook's Note

Store between layers of parchment in an airtight container, up to 1 day.

Recipe Reviews

  • potstirrer
    22 Aug, 2011

    These were great! I made them for a garden party, made 20 of them, and they were gone in minutes - easy to make and serve.