Food & Cooking Recipes Appetizers Tomato Tartlets 3.9 (57) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print