I was having a ‘Martha Stewart’ day yesterday.
After a week of playing with my girlfriends while Hubby was gone topped by the holiday, I did very little kitchen time.
I couldn’t wait to get back to normal and start cooking and blogging again.
While I was looking for a side dish to go with the grilled shrimp skewers, Martha Stewart was on the Today Show and made these cute little tarts.
Easy ingredients: puff pastry, tomatoes, cheese (I used Fontina), basil and olive oil.
Cut the puff pastry into circles, top with cheese and tomatoes.
Brush with olive oil. Sprinkle with salt and pepper.
Bake. Cool. Top with fresh basil.
How do you like dem tomatoes?
P.S. My blog format is a little different today. I upgraded to WordPress 3.2 and it didn’t take that well. We’re working on a fix!
A Kitchen Muse: Martha Stewart
Recipe type: Side Dish, Appetizer
- All-purpose flower, for rolling
- 1 sheet frozen puff pastry, thawed
- 2½ ounces grated sharp white cheddar (2/3 cup packed)
- 3 medium tomatoes, cut into ten ¼-inch-thick slices
- 4 teaspoons extra-virgin olive oil
- Ground pepper
- ⅓ cup small basil leaves, for serving
- Preheat oven to 375 degrees, with racks in upper and middle thirds.
- Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle.
- With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over.
- Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice.
- Brush with oil and season with pepper.
- Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through.
- Let tarts cool completely on a wire rack. (Store between layers of parchment in an airtight container, up to one day.)
- To serve, top with basil.