May 19, 2009

Tomato Herb Tartlets

Here is an idea for an easy appetizer. Very adaptable to what you have on hand. You can use fresh or canned/dried tomatoes and herbs. I used "Hot" RO*TEL, which has a tiny tiny kick. Any good Texan should be able to handle that level of heat.

Tomato Herb Puff Pastry Tartlets
1 sheet frozen puff pastry, thawed
1 can RO*TEL chunky tomatoes, drained
Kosher salt and ground black pepper
olive oil
fresh or dried Italian herbs (basil, oregano, Italian blend)
Parmesan cheese

Preheat oven to 350°. With knife or pizza cutter, cut puff pastry into equal sized rectangles. (I cut the sheet into nine pieces.) Lay the pieces a couple of inches apart on a parchment lined cookie sheet. Top each piece of dough with a few tomato pieces, season with salt and pepper, and drizzle with a small amount of olive oil. Sprinkle each with herbs, then grate Parmesan cheese over the top with a micro grater. Bake until golden and crisp, 25-30 minutes.

Tomato Herb Puff Pastry Tartlets

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