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