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Multicolored Tomato Tartlets

2 to 3 small firm heirloom tomatoes
Flour for dusting
1 14-oz. package puff pastry, defrosted but cold
2 tblsp. chopped fresh basil
Coarse sea salt, to taste
Freshly ground black pepper
2 tblsp. grated Parmesan cheese

   Preheat oven to 425°. Line baking sheet with parchment or waxed paper. Slice tomatoes crosswise into rounds ½ inch thick. You will need 6 or more nice rounds. If you like, cut rounds from different-colored tomatoes.
   Dust flat surface with flour and unfold pastry onto surface. Cut into circles about 1 inch wider than tomato slices. You will need at least 6 circles.
   Transfer pastry to baking sheet and sprinkle with chopped basil. Top each pastry circle with one tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan cheese over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm. Makes 6 or more tartlets.

—from the New York Times

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