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Tomato-Baby Bell Pepper Tartlets

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 55 mins
Yield Serves 10 (serving size: 2 tartlets)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. 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