Tomato-Baby Bell Pepper Tartlets

Tomato-Baby Bell Pepper TartletsRecipe
Photo: Johnny Autry; Styling: Cindy Barr
For the prettiest appearance, use red, yellow, and orange bell peppers. If you can't find baby bell peppers, use julienne strips of regular bell pepper.


Serves 10 (serving size: 2 tartlets)
Total time: 55 Minutes

Recipe from

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Recipe Time

Hands-on: 30 Minutes
Total: 55 Minutes

Nutritional Information

Calories 162
Fat 11.1 g
Satfat 1.8 g
Monofat 2.9 g
Polyfat 5.8 g
Protein 3.1 g
Carbohydrate 12.4 g
Fiber 0.7 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 126 mg
Calcium 39 mg


1 sheet frozen puff pastry dough, thawed
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
2 tablespoons canola mayonnaise
1 small garlic clove, minced
8 grape tomatoes, cut into 1/8-inch-thick slices
3 baby bell peppers, cut into 1/8-inch-thick rings
2 teaspoons fresh thyme leaves


1. Preheat oven to 400°.

2. Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9–inch rectangle. Cut dough into 20 (2 1/4 x 2–inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.

3. Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.

Wine Match: A smooth, light-tannin red like Michele Chiarlo, Barbera d'Asti “Le Orme,” Italy ($14) has vibrant fruit and tangy acidity that easily handles the rich ­Parmigiano-Reggiano and allows the sweet tomatoes and peppers to shine. —Scott Jones