15 Jul Cheese and Tomato Tartlets
We made these cheese and tomato tartlets in honor of Bastille Day this year. These delicious savory pastries are so popular in France when tomatoes are in season. These look and taste like something you can get at a French patisserie yet you won’t believe just how easy it is to make these at home.Print
Cheese and Tomato Tartlets
We made these Cheese and Tomato Tartlets in honor of Bastille Day. These tartlets are so popular in France when tomatoes are in season. They look and taste like something you can get at a French patisserie yet they are so easy to make!
- Yield: 4 tartlets 1x
- 1 package puff pastry (2 sheets, thawed)
- 2–4 tbsp pesto
- 2–4 tbsp tapenade
- Tomatoes; 4 ripe or medium cherry
- 8 oz ball of mozzarella
- 4 oz of herb goat cheese
- 1/2 cup shredded parmesan cheese
- Olive oil
- Balsamic vinegar
- Fresh basil, for garnish
- Salt and pepper
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
- Roll out 1 sheet of puff pastry into a 11×11 square on a lightly floured surface.
- Cut out 2 (6 inch) circles from the pastry (use a small plate or saucer). Place on baking sheet. Repeat with 2nd sheet of puff pastry for a total of 4 circles.
- Using a paring knife, score a 1/4 inch border around each pastry circle. Do not cut pastry all the way through. Next, prick the center of the circles all over with a fork.
- For pesto tart: spoon thin layer of pesto in center of tart staying within the scored edge. Place mozzarella slices on top, followed by tomatoes, top with a sprinkle of parmesan, fresh basil, salt and pepper. Brush pastry with olive oil.
- For tapenade tart: spoon thin layer of tapenade in center of tart staying within the scored edge. Place crumbled goat cheese in center, followed by tomatoes, top with sprinkle of parmesan, fresh basil, salt and pepper. Brush pastry with olive oil.
- Bake for 20 minutes, until golden brown.
- Drizzle with balsamic vinegar and enjoy!
- Bon appetit!
Keywords: Appetizers, Dinner, Quick & Easy, Vegetarian, French