Mini Tomato-Parmesan Tarts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If you don't have a pastry cutter, use the rim of a drinking glass to cut rounds from the puff pastry. Ingredients:
1 1/2 cups finely diced seeded plum tomato (about 4) |
1/4 cup minced shallots |
1 tablespoon extra-virgin olive oil |
1 teaspoon chopped fresh thyme |
2 teaspoons champagne or white wine vinegar |
1/4 teaspoon freshly ground black pepper |
2 sheets frozen puff pastry dough, thawed |
cooking spray |
2.5 ounces grated fresh parmesan cheese (about 2/3 cup) |
1/4 teaspoon kosher salt |
fresh small basil leaves (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine the first 6 ingredients in a medium bowl. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2inch rectangle. Cut the dough with a 2 1/2-inch round cutter into 20 rounds. Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 3/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat procedure with remaining dough, cheese, and tomato mixture. Bake at 400° for 25 minutes or until golden, rotating pans once during baking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired.
|
|