Catching up on magazines that have been piling up... and found this recipe just in time for New Year's Eve 2013. I did not have mayonnaise on hand so made some fresh, using olive oil (not canola) and it was fabulous!
Tomato-Baby Bell Pepper 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.
More From Cooking Light
Total: 55 Minutes
- Calories: 162
- Fat: 11.1g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 5.8g
- Protein: 3.1g
- Carbohydrate: 12.4g
- Fiber: 0.7g
- Cholesterol: 2mg
- Iron: 0.8mg
- Sodium: 126mg
- Calcium: 39mg
- 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 9inch rectangle. Cut dough into 20 (2 1/4 x 2inch) 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
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