Tomato-Baby Bell Pepper Tartlets

Tomato-Baby Bell Pepper Tartlets Recipe
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.

Yield:

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

Recipe from

Cooking Light

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

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

Preparation

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

Ann Taylor Pittman,

Cooking Light

December 2011
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