Mini Tomato-Parmesan Tarts

Photo: Johnny Autry; Styling: Cindy Barr
If you don't have a pastry cutter, use the rim of a drinking glass to cut rounds from the puff pastry.

Yield:

Serves 20 (serving size: 2 tarts)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 5 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Hannah Klinger,

December 2012