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Tomato Tartlets


These colorful, summery tartlets are perfect for a picnic.

  • Total Time:

Source: Everyday Food, 2011


  • 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


  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 Notes

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

Reviews Add a comment

  • tclarke82
    20 OCT, 2013
    Yes, made them for a garden party too and couldn't get people to eat any of the other food I made. Just delicious and not too rich/heavy, though they're far from health food! Came back to the recipe because I'm getting requests to bring them again... Highly recommended!
  • 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.