I made these this past weekend for Easter dinner and they were a big hit. A quick and easy appetizer, you can modify it by adding any toppings you like: cheeses, fruits, meats...the possibilities are endless. Baking the puff pastry between two baking sheets keeps the pastry flat, making little flakey disks, much more exciting than a plain old cracker!
Tomato, Olive, and Fontina Tartlets
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 3/4 cup katamala olives
- 1 cup (2 1/2 ounces) shredded fontina cheese
- 12 cherry tomatoes, quartered
- 6 basil leaves, julienned
Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Place the pastry on a lightly floured work surface. Using a 2 1/4-inch round cookie cutter or glass, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Prick the pastry rounds all over using a fork. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
Place the olives in a food processor and pulse until finely chopped. Spread 1 teaspoon of the olive mixture on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. .
Transfer the tartlets to a platter and garnish with the chopped basil