Tomato Tartlets

Total Time:
40 mins

These colorful, summery tartlets are perfect for a picnic.


  • 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

  • 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.

Related Articles