TOMATO AND TAPENADE TARTLETS
Provided by Dorie Greenspan
Categories Olive Tomato Appetizer Bake Cocktail Party Vegetarian High Fiber Dinner Lunch Mozzarella Basil Summer Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.
- Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.
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Nikki Z
[email protected]These tartlets are a great way to sneak some vegetables into your diet. My kids loved them!
Abid Hussein
[email protected]I made these tartlets for a brunch party, and they were a big hit. Everyone loved the unique flavor.
Vivo y93
[email protected]These tartlets are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Lineo Ntsitsi
[email protected]I'm not a fan of tapenade, but I still enjoyed these tartlets. The tomatoes and cheese were a great combination.
Gurung Narayan
[email protected]These tartlets are a great way to use up leftover puff pastry. I always have a few sheets in my freezer.
iida valtonen
[email protected]I love the flaky crust on these tartlets. It's the perfect complement to the creamy filling.
No Car
[email protected]These tartlets are perfect for a summer party. They're light and refreshing.
Ishtiaq Ahmed
[email protected]I'm a beginner cook, and these tartlets were easy to make. I'm so glad I tried this recipe.
SonU Memon
[email protected]I made these tartlets for a potluck, and they were gone in minutes. Everyone loved them!
ahmed macalin
[email protected]These tartlets are a great way to impress your guests. They look and taste amazing.
Bilal Ali
[email protected]I'm not a big fan of tomatoes, but I loved these tartlets. The tapenade really balanced out the flavor.
Saradar Wasif
[email protected]These tartlets are so versatile. You can use any type of tomato or tapenade you like.
Sabikun Nahar Meem
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover tomatoes and tapenade.
Ba Nvi
[email protected]I made these tartlets for a picnic, and they were a big success. They were easy to transport and held up well in the heat.
Thomas Cross
[email protected]I followed the recipe exactly, and the tartlets turned out perfectly. The crust was flaky and buttery, and the filling was flavorful and creamy.
Germaine Moran
[email protected]These tomato and tapenade tartlets were a hit at my party! The combination of flavors was perfect, and the presentation was beautiful. I will definitely be making these again.