Tomato Tarts

Total Time:
50 min
Prep:
15 min
Inactive:
20 min
Cook:
15 min

Yield:
24 tarts (depending on size of the biscuit cutter)
Level:
Easy

Ingredients
  • Vegetable oil cooking spray
  • 1 sheet frozen puff pastry
  • Flour, for rolling
  • Olive oil, for brushing
  • 1/2 cup grated white Cheddar
  • 4 or 5 Italian plum tomatoes, cut into 1/4-inch slices
  • Salt and ground pepper
  • 2 tablespoons fresh thyme leaves, chopped fine
  • 1/2 cup freshly grated Parmesan
Directions
  • Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

  • Remove the puff pastry from the freezer and allow it to thaw for 20 minutes.

  • Unfold the pastry on the counter and roll down, using enough flour to prevent sticking. Brush the dough with olive oil and, using a 1 1/2- or 2-inch biscuit cutter, cut out rounds of dough. Place the puff pastry rounds on the prepared baking sheet and poke the surface of the pastry with a fork. Top each round with a small amount of the Cheddar, then with a tomato slice. Sprinkle salt and pepper to taste over the tomato, and then sprinkle on a pinch of thyme and about 1 teaspoon of Parmesan. Bake for about 15 minutes. Let cool for 2 to 3 minutes before serving.


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