Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
55 mins
Yield:
Serves 10 (serving size: 2 tartlets)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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

Nutrition Facts

162 calories; fat 11.1g; saturated fat 1.8g; mono fat 2.9g; poly fat 5.8g; protein 3.1g; carbohydrates 12.4g; fiber 0.7g; cholesterol 2mg; iron 0.8mg; sodium 126mg; calcium 39mg.
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