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Mini Tomato-Parmesan Tarts

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 40 mins
Total time 1 hr, 5 mins
Yield Serves 20 (serving size: 2 tarts)
If you don't have a pastry cutter, use the rim of a drinking glass to cut rounds from the puff pastry.

Ingredients

  • 1 1/2 cups finely diced seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons champagne or white wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 2.5 ounces grated fresh Parmesan cheese (about 2/3 cup)
  • 1/4 teaspoon kosher salt
  • Fresh small basil leaves (optional)

Nutrition Information

  • calories 105
  • fat 7.2 g
  • satfat 1.5 g
  • monofat 2.1 g
  • polyfat 3.3 g
  • protein 2.6 g
  • carbohydrate 7.6 g
  • fiber 0.4 g
  • cholesterol 3 mg
  • iron 0.5 mg
  • sodium 115 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine the first 6 ingredients in a medium bowl. Place 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. Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 3/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat procedure with remaining dough, cheese, and tomato mixture. Bake at 400° for 25 minutes or until golden, rotating pans once during baking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired.