Mini Tomato-Parmesan Tarts
Featured Pinch Tips Video
- 1 1/2 c
- plum tomatoes, seeded and finely diced
- 1/4 c
- shallots, minced
- 1 Tbsp
- extra-virgin olive oil
- 1 tsp
- fresh thyme, chopped
- 2 tsp
- champagne or white wine vinegar
- 1/4 tsp
- freshly ground black pepper
- 2 sheet(s)
- frozen puff pastry dough, thawed
- cooking spray
- 2/3 c
- parmesan cheese, freshly grated (about 2.5 ounces)
- 1/4 tsp
- kosher salt
- fresh small basil leaves (optional)
1Preheat oven to 400 degrees.
2Combine the first 6 ingredients in a medium bowl.
3Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2 inch rectangle. Cut the dough with a 2 1/2 inch round cutter into 20 rounds.
4Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 1/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat the procedure with the remaining dough, cheese, and tomato mixture.
5Bake at 400 degrees for 25 minutes or until golden, rotating pans once during cooking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves.