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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 7.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3.3g
  • Protein: 2.6g
  • Carbohydrate: 7.6g
  • Fiber: 0.4g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 115mg
  • Calcium: 44mg

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. 1. Preheat oven to 400°.
  2. 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.
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