Tomato-Manchego Tartlets

Name: Tomato-Manchego Tartlets
Prep time: 30 min
Total time: 1 h
Yield: 8 - 10 serving(s)
Ingredients: all-purpose flour, for work surface; 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed; 2 tbsp. Dijon mustard; 3 oz. Manchego cheese, grated (about 3/4 cup); 4 small to medium tomatoes (about 1 pound), sliced into 24 slices; 4 tsp. extra-virgin olive oil; Kosher salt and freshly ground pepper; Chopped chives, for garnish

By Marian Cooper CairnsPublished: Mar 31, 2016

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Mary Britton Senseney

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

These miniature tarts make the perfect savory snack to enjoy on your porch.

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Ingredients

all-purpose flour, for work surface
2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
2 Tbsp. Dijon mustard
3 oz. Manchego cheese, grated (about 3/4 cup)
4 small to medium tomatoes (about 1 pound), sliced into 24 slices
4 tsp. extra-virgin olive oil
Kosher salt and freshly ground pepper
Chopped chives, for garnish

Directions

1. Step 1Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Step 2On a floured work surface, roll puff pastry into two 10"-x-13" rectangles. Cut 24 rounds using a 3" cookie cutter. Prick rounds all over with a fork. Arrange on prepared baking sheets. Freeze 10 minutes.
3. Step 3 Dab the center of each pastry with mustard and sprinkle with cheese, dividing evenly. Top with tomato slices and brush with oil, dividing evenly. Season with salt and pepper.
4. Step 4Bake, rotating the sheets halfway through, until pastry is golden brown, 28 to 32 minutes. Cool completely on the sheets on a wire rack.