Tartlets are a miniature version of a tart, that are quite cute and much easier to eat. The bite or two sized pastry can be made savory or sweet, and if you use store-bought puff pastry, they are a snap to prepare. Puff pastry comes in a few varieties, but the best is made with real butter – not shortening – so look for the best quality you can find.
Tomato season is just starting to peak and who doesn’t love these juicy little fruits this time of year? I love tomatoes on salads, toasts and even baked in savory tarts like in this recipe. Heirloom tomatoes are grown from ancient seeds and tend to be a little more interesting, than your average hothouse tomatoes. However, I am not one to fuss over a good ripe tomato – so use the ripest you have on hand.
I grown my own tomatoes, but over the last few summers they have been a little challenging. The soil, sun and watering needs to be just right to grown perfect tomatoes, and I really do enjoy watching the growing process and nurturing the plants the best that I can. If you haven’t ever grown your own tomatoes, you might want to get a pot and some good soil and give it a try – it is most rewarding to pick your own fruit right from your yard.
To assemble these tartlets it’s a pretty quick process – just cut out the dough into rounds with a biscuit cutter or glass, top with a little Dijon mustard for a bit of tang, sprinkle with cheese and put the grand-dame tomato slice on top. Bake in a fairly hot oven, until you see the puff pastry lift and turn a golden brown (hence the name), and let cool to room temperature.
These are the perfect party starter with a crisp glass of white wine. I think they would be fun served as a meal with a mixed green salad too. So, enjoy tomato season and bake some of these tartlets to share with your friends and family.
1 sheet puff pastry, defrosted, but cold
4 ounces manchego cheese, shredded
2 tablespoons Dijon mustard
2 large tomatoes, sliced
fresh basil, about 4 leaves chopped
1. Preheat oven to 400 degrees. Roll out pastry dough from packaging and cut twelve 3-inch rounds. Place rounds of dough on a parchment lined baking sheet and prick several times with fork. Place sheet pan back into refrigerator for 10 minutes to cool.
2. Spread 1/2 teaspoon of Dijon mustard on each. Top with 1 tablespoon of cheese and place tomato slice on top.
3. Sprinkle top of tomato with 2 teaspoons of cheese and a drizzle of olive oil.
4. Bake in oven for 35-40 minutes or until pastry is puffed and deep golden brown. Cool to room temperature and sprinkle with basil. Enjoy!