Ingredients for Tomato Basil Tartlets
- Frozen Puff Pastry
- 2 tablespoons tapenade
- 1/2 cup grated Fontina cheese OR 1/2 cup freshly grated Parmesan cheese
- Cherry Tomatoes
- Basil Leaves
- Sea Salt
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How to Make Tomato Basil Tartlets
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out your pastry dough. Using a 2 1/4-inch round cookie cutter, cut out 16 circles.
- Prick each pastry round all over with a fork.
- Place the pastry rounds on the prepared baking sheet. Top with another piece of parchment paper, then another baking sheet on top. This prevents puffing during baking.
- Bake for 10-12 minutes, until golden brown. Remove the top baking sheet and parchment paper. Let cool slightly.
- Spread 1 teaspoon of tapenade on each pastry round.
- Top each with 1 tablespoon of grated Parmesan cheese (or Fontina).
- Arrange 2 slices of tomato on top of the cheese.
- Bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from oven and sprinkle with chopped fresh basil. Garnish with a pinch of salt.
- Transfer the tartlets to a serving platter and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
55g
Carbs
9g
