Tuesday, June 26, 2012

tomato-pepper tartlets


i'm still recovering from an amazing weekend in napa celebrating my little brother's wedding.
tomorrow you can look forward to a TOP TEN from the weekend.

until then, i'll share with you my new fave appetizer.
puff pastry tartlets!

super easy, and a great basic recipe that can tweaked to your heart's desire!

 recipe via cooking light, small modifications by me :)

1 sheet frozen puff pastry dough, thawed
(i put mine in the fridge overnight)
1/4 cup (1 ounce) grated parmigiano-reggiano cheese
2 tablespoons canola mayonnaise
1 small garlic clove, minced
16 grape tomatoes, cut into 1/8-inch-thick slices
baby bell peppers, cut into 1/8-inch-thick rings
2 teaspoons fresh thyme or basil leaves


1. preheat oven to 400 degrees.

2. unfold dough; place on a work surface lightly dusted with flour.
roll gently into a 10 x 9–inch rectangle. cut dough into 20 (2 1/4 x 2–inch) rectangles.
score each rectangle about 1/8-inch from edge. prick each dough piece liberally with a fork.

(don't worry, this part doesn't need to be perfect)

3. arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.

4. combine cheese, mayonnaise, and garlic, stirring well.
spread a scant 1/2 teaspoon cheese mixture over each dough piece.
top each tartlet with about 2 tomato slices and 2 bell pepper rings.

tip: use a variety of pepper colors for visual appeal.
also, i would skew heavier on the tomatos. those really brought the best flavor to the pastry.

5. bake at 400° for 15-20 minutes or until dough is lightly browned.
remove from oven, and sprinkle evenly with thyme or basil.

i sprinkled half mine with thyme, like the recipe called for, and half with basil.
i far preferred the basil, but i'm obsessed with basil and substitute it for
practically any other spice i'm supposed to be cooking with. so, it's up to you :)

6. voila! you have the perfect little appetizer.

these were great warm or cold! perfect for parties.

for more puff pastry recipes and ideas, click here.

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