mini tomato-parmesan tarts
If you don't have a pastry cutter, use the rim of a drinking glass to cut the rounds from the puff pastry dough.
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prep time
35 Min
cook time
25 Min
method
Bake
yield
20 serving(s)
Ingredients
- 1 1/2 cups plum tomatoes, seeded and finely diced
- 1/4 cup shallots, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons champagne or white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 sheets frozen puff pastry dough, thawed
- - cooking spray
- 2/3 cup parmesan cheese, freshly grated (about 2.5 ounces)
- 1/4 teaspoon kosher salt
- - fresh small basil leaves (optional)
How To Make mini tomato-parmesan tarts
-
Step 1Preheat oven to 400 degrees.
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Step 2Combine the first 6 ingredients in a medium bowl.
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Step 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.
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Step 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.
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Step 5Bake at 400 degrees for 25 minutes or until golden, rotating pans once during cooking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Appetizers
Category:
Cheese Appetizers
Keyword:
#Holidays
Keyword:
#tomatoes
Keyword:
#Basil
Keyword:
#Puff Pastry
Ingredient:
Fruit
Method:
Bake
Culture:
American
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