Tiny Tomato Tarts

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
18 tartlettes
Level:
Easy

Ingredients
  • One 17.3-ounce package puff pastry, thawed
  • 3 tablespoons basil pesto
  • 4 Roma tomatoes sliced
  • Olive oil
Directions
  • Preheat the oven to 400 degrees F.

  • Line 2 baking sheets with parchment paper.

  • On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.

  • Using a fork, generously prick (dock) the pastry circles to the edges.

  • Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.

  • Bake until puffed and golden, 15 to 20 minutes.


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