Tomato Basil Tartlets

• 1 (10 x 9-inch) sheet frozen puff pastry, thawed
• All-purpose flour, for sprinkling
• 1/3 cup store-bought black-olive tapenade
• 1 cup (2 ounces) grated Fontina cheese
• 8 cherry tomatoes, quartered
• 6 fresh basil leaves, chopped
• Fleur de sel or other coarse sea salt (optional)
• A 2 1/4-inch-round cookie cutter

1. Place an oven rack in the center of the oven and preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Unroll the puff pastry on a lightly floured work surface.
4. Using the tines of a fork, prick the pastry all over.
5. Using a 2 1/4-inch-round cookie cutter, cut out 16 rounds of pastry.
6. Place the pastry rounds 3/4 inch apart on the prepared baking sheet.
7. Lay a piece of parchment paper on top of the pastry rounds and then place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
8. Bake for 10 to 12 minutes, until golden.
9. Remove the top baking sheet and the top piece of parchment paper.
10. Spread 1 teaspoon tapenade on each pastry round.
11. Spoon about 1 tablespoon cheese on top.
12. Arrange 2 tomato quarters over each dollop of cheese.
13. Bake for 5 to 7 minutes, until the cheese has melted.
14. Transfer the tartlets to a platter and sprinkle them with chopped basil and some fleur de sel, if desired.

pastry, flour, storebought blackolive tapenade, cheese, tomatoes, fresh basil, salt, cutter

Taken from www.epicurious.com/recipes/food/views/tomato-basil-tartlets-386838 (may not work)