Food & Cooking Recipes Appetizers Tomato Tartlets 3.9 (57) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Total Time: 40 mins These colorful, summery tartlets are perfect for a picnic. Ingredients All-purpose flour, for rolling 1 sheet frozen puff pastry, thawed 2 ½ ounces grated sharp white cheddar (⅔ cup packed) 3 medium tomatoes, cut into ten ¼-inch-thick slices 4 teaspoons extra-virgin olive oil Ground pepper ⅓ cup small basil leaves, for serving Directions 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. 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. Print