Tomato-Baby Bell Pepper Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For the prettiest appearance, use red, yellow, and orange bell peppers. If you can't find baby bell peppers, use julienne strips of regular bell pepper. Ingredients:
1 sheet frozen puff pastry dough, thawed |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
2 tablespoons canola mayonnaise |
1 small garlic clove, minced |
8 grape tomatoes, cut into 1/8-inch-thick slices |
3 baby bell peppers, cut into 1/8-inch-thick rings |
2 teaspoons fresh thyme leaves |
Directions:
1. Preheat oven to 400°.
2. Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9inch rectangle. Cut dough into 20 (2 1/4 x 2inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.
3. Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.
4. Wine Match: A smooth, light-tannin red like Michele Chiarlo, Barbera d'Asti “Le Orme,” Italy ($14) has vibrant fruit and tangy acidity that easily handles the rich Parmigiano-Reggiano and allows the sweet tomatoes and peppers to shine. —Scott Jones
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