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!!
Thanks to the cooking light cookbook this one is AWESOME!! This one is not a quick one though.
|I did not use the yellow tomatoes just Roma tomatoes:|
Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions.
Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried, you'll need to increase the flour to 2 1/4 cups.
Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Preheat oven to 475°.
Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475° for 2 minutes or until cheese is melted.