Tomato Basil Tartlets
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to 400 degrees F
2
Line a baking sheet with parchment paper
3
Place the 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 on the prepared baking sheet
7
Lay a piece of parchment paper on top of the pastry rounds
8
Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking
9
Bake for 10 to 12 minutes until golden
10
Remove the top baking sheet and the top piece of parchment paper
11
Spread 1 teaspoon of tapenade on each pastry round
12
Place about 1 tablespoon of cheese on top
13
Arrange 2 pieces of tomato on the cheese
14
Bake for 5 to 7 minutes until the cheese has melted
15
Remove from the oven and sprinkle the chopped basil on top
16
Transfer the tartlets to a platter and garnish with a pinch of fleur de sel