"Searching for an easy to make flavorful appetizer? These Heirloom Tomato Tartlette’s pack a punch in their little package."
Heirloom Tomato Tartlette
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Prep time: 20mins
Cook time: 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cups heirloom cherry tomatoes
- 4-5 basil leaves
- 2 packages of puff pastry cups, thawed
- 1 7.5 oz. of vegetable or herb cream cheese spread, softened to room temperature
- 1 egg beaten with a tablespoon of water, optional
Method
Step 1
Preparation- Prepare two baking sheets with parchment paper. Set aside. With a sharp knife, thinly slice the tomatoes. Chiffonade (see Notes and Tips) and roughly chop the basil.
Step 2
Pastry and Assembly- Working on the parchment paper, carefully separate the pastry shells into pieces on the seams and reshape accordingly. Place the pastry on the prepared baking sheets, 6 per sheet. Gently spread 1 tablespoon of the soft cheese in the middle of the shell and smooth to flatten. Top with basil and slices of colorful tomatoes. Chill for 30 minutes.
Step 3
Bake- Preheat the oven to 400F. If desired, carefully apply the egg mixture to the outer dough of the chilled tartlettes with a pastry brush. Bake for 23-25 minutes. Watch for browning in the last few minutes. Do not overbake. Allow to cool on a wire rack until room temperature.
Step 4
Notes: • To chiffonade the basil, stack the herbs on top of each other, roll lengthwise and slice into ribbons. • If desired, you can apply an egg mixture to the outer dough with a pastry brush for a polished look. It’s cumbersome because you only want to brush the outside of the tartlette’s small space. Or, you could leave them as shown in the pictures for a more rustic appearance. • You can try other vegetables in this recipe! Try chopped broccoli or chopped red, yellow and green peppers. Pair with different types of herbs. • You can switch out the spreadable cream cheese, too!