August 23, 2016

summer tomato tarts

Now is the time to enjoy those last tomatoes of the season before fall brings the summer harvest to an end. Here’s a yummy and elegant way to incorporate those little summer gems into a delicious treat. Serve them in decorative muffin papers to really wow your guests!   

Ingredients
1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
½ cup mayonnaise
2 teaspoons kosher salt
1 teaspoon black pepper
10 ounce sharp Cheddar cheese, finely shredded (2 ½  cups)
11 ounces multicolored cherry tomatoes (about 3 cups), halved
2 tablespoons torn fresh basil

Preparation

1. Preheat oven to 400°F. Gently unfold both pastry sheets. Spread ¼ cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and ½ teaspoon pepper.

2. Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.

3. Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.


ciao! fabiana

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