Baking With Dorie: Harvest Tomato-Cheese Tartlets Recipe
- 1/2 pound ready-to-use puff pastry dough (homemade or storebought) or 1 sheet Pepperidge Farm Puff Pastry, thawed
- About 1/3 cup pesto (again, homemade or storebought)
- 4 or 5 ripe tomatoes, sliced into rounds
- 1 ball mozzarella or about 1/2 pound fresh goat cheese (or the cheese of your choice)
- Salt and freshly ground pepper
- Olive oil, for drizzling
- Fresh basil, for garnish
- Center a rack in the oven and preheat the oven to 400u0b0F. Have two baking sheets and a large sheet of parchment paper at hand.
- Bake the tartlet bases for 18 to 20 minutes, or until they are firm. Carefully lift off the top baking sheet and the piece of parchment and bake 3 minutes or so more, until the bases are well browned. Transfer the pastry rounds to a cooling rack and let
- Spoon a thin layer of pesto over the top of each pastry round, leaving a border of about one-half to one inch bare. Next, arrange alternating slices of tomato and cheese in a pinwheel pattern, putting a slice of
- Put the tartlets on a baking sheet and either run them under the broiler (keeping them about 5 inches from the heat) until the cheese just barely starts to melt, about 3 minutes; or warm them in a 425u0b0F oven for
ready, pesto, tomatoes, mozzarella, salt, olive oil, fresh basil
Taken from www.seriouseats.com/recipes/2007/09/baking-with-dorie-harvest-tomatocheese-tartlets-recipe.html (may not work)