Rating: 4.5 stars
2 Ratings
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  • 2 Ratings

If you don't have a pastry cutter, use the rim of a drinking glass to cut rounds from the puff pastry.

Hannah Klinger
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
1 hr 5 mins
Yield:
Serves 20 (serving size: 2 tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

105 calories; fat 7.2g; saturated fat 1.5g; mono fat 2.1g; poly fat 3.3g; protein 2.6g; carbohydrates 7.6g; fiber 0.4g; cholesterol 3mg; iron 0.5mg; sodium 115mg; calcium 44mg.
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