- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 18 tartlettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 167
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 97 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 18 tartlettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 167
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 97 mg
Ingredients
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.
