Ingredients
- Puff pastry sheet: 1 (about 14 ounces)
- Ripe tomatoes: 1 pound
- Dijon mustard: 2 tablespoons
- Olive oil: 2 tablespoons
- Fresh thyme leaves: 1 tablespoon
- Garlic: 2 cloves, minced
- Balsamic glaze: for drizzling (optional)
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Unfold the puff pastry sheet on a lightly floured surface and gently roll it out to a slightly larger rectangle. Cut the pastry into even squares or circles, depending on desired tartlet shape.
- Step 2: Transfer the pastry squares/circles to a baking sheet lined with parchment paper. Dock the pastry with a fork (poke holes) to prevent excessive puffing. Spread a thin layer of Dijon mustard on each pastry piece, leaving a small border.
- Step 3: Slice the tomatoes into thin rounds. Arrange the tomato slices artfully on top of the mustard-covered pastry, slightly overlapping each other.
- Step 4: In a small bowl, whisk together olive oil, minced garlic, thyme leaves, salt, and pepper. Drizzle this mixture evenly over the tomato tartlets.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the tomatoes are softened. Let cool slightly before serving. Drizzle with balsamic glaze (if using) and serve warm.
Notes
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm the tartlets in a 350°F (175°C) oven for 5-7 minutes to restore their crispness.
- These tomato tartlets are fantastic as appetizers, or alongside a light salad for lunch.
- For extra flavor, try caramelizing the garlic in the olive oil before drizzling over the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American