Tomato Tartletts (SUPER yummy but more of an appetizer than a meal)
1 Sheet frozen puff pastry (half 17.25 oz pkg) thawed
1/4 c coarsely grated white cheddar cheese
3 to 4 Italian plum tomatoes cut into 1/4 thick slices (I used roma)
salt and pepper
1/2 C freshly grated parmesan cheese
Fresh Thyme leaves for garnish (I used basel I HATE thyme)
Preheat oven to 375
On lightly floured surface, unfold puff pastry sheet.
With 2 in round biscuit cutter, cut out as many rounds as possible
Place rounds on ungreased jelly roll pan (cookie sheet)
With form, prick surface of pastry rounds.
Divide Cheddar evenly among pastry rounds
Top each with 1 slice tomato
Sprinkle tarts with 1/4 teaspoon salt and 1/2 teaspoon pepper
Sprinkle each tart with heaping teaspoon Parmesan
Bake tarts 24 minutes pr until pastry is golden brown and cheese is bubbly
Garnish with Thyme leaves.
Cool 2 to 3 minutes before serving
Wednesday, December 2, 2009
I tried this one from Good housekeeping as a dinner meal but it is more of an appetizer! VERY easy!!