Tomato Tarts
A Kitchen Muse: Martha Stewart
Recipe type: Side Dish, Appetizer
Prep time:
Cook time:
Total time:
Serves: 8
- 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 ΒΌ-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.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2011/07/07/tomato-tarts/
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