Tastē Thursday~ I thought that the week school started I would all of a sudden find that I had time on my hands...it didn't happen! Despite a week full of appointments and an unexpected refrigerator repair, we still had to cook, so I have a couple of recipes in the que to share with you. I am also in the midst of creating a cake. I hope to share that next week.
The Tomato Tartlet is a multi-flavored appetizer or casual dinner recipe. Fairly easy to prep but with rich flavors, a colorful appearance, and the ability to serve them warm or at room temperature, they make for a tempting party platter or al fresco dinner when served with a green salad.
The Tomato Tartlet is a multi-flavored appetizer or casual dinner recipe. Fairly easy to prep but with rich flavors, a colorful appearance, and the ability to serve them warm or at room temperature, they make for a tempting party platter or al fresco dinner when served with a green salad.
Tomato Tartlets
Adapted from Country Living
Ingredients:
2 sheets frozen puff pastry (one 17.3 ounce package), thawed
2 tablespoons Dijon mustard
8 oz. Manchego cheese, grated
24 small tomatoes (heirloom variety or Campari tomatoes)*
2 oz. proscuitto, sliced into thin strips, 1" long
4 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
Directions:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray lightly with cooking spray. On a lightly floured work surface, cut 24 rounds using a 3" cookie cutter, rolling remaining scraps to similar thickness to reach 24 patties. Prick each touch multiple times with a fork and arrange on baking sheets. Freeze for 10 minutes.
Dab the center of each pastry with mustard and sprinkle evenly with cheese. Divide proscuitto evenly among rounds. With the palm of your hand, gently smash tomato and place on top of prosecution. Brush with oil and season with salt and pepper. Bake until pastry is golden brown, 25-30 minutes. Tomatoes retain their heat, so cool 5 minutes before serving or completely on the sheets placed on a wire rack.
*You can use medium tomatoes sliced into 24 slices if desired.
Tomato Tartlets (printable recipe)
Adapted from Country Living
Ingredients:
2 sheets frozen puff pastry (one 17.3 ounce package), thawed
2 tablespoons Dijon mustard
8 oz. Manchego cheese, grated
24 small tomatoes (heirloom variety or Campari tomatoes)*
2 oz. proscuitto, sliced into thin strips, 1" long
4 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
Directions:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray lightly with cooking spray. On a lightly floured work surface, cut 24 rounds using a 3" cookie cutter, rolling remaining scraps to similar thickness to reach 24 patties. Prick each touch multiple times with a fork and arrange on baking sheets. Freeze for 10 minutes.
Dab the center of each pastry with mustard and sprinkle evenly with cheese. Divide proscuitto evenly among rounds. With the palm of your hand, gently smash tomato and place on top of prosecution. Brush with oil and season with salt and pepper. Bake until pastry is golden brown, 25-30 minutes. Tomatoes retain their heat, so cool 5 minutes before serving or completely on the sheets placed on a wire rack.
*You can use medium tomatoes sliced into 24 slices if desired.
Tomato Tartlets (printable recipe)
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