Tomato Manchego Tartlets
These Tomato Manchego Tartlets have flaky, golden puff pastry topped with tangy tomatoes and nutty Manchego cheese creates a perfect balance of flavors.
Servings: 24 Pieces
Calories: 137kcal
Ingredients
- 2 sheets frozen puff pastry partially thawed
- 2 tablespoons Dijon mustard
- 3/4 cup Manchego cheese grated
- 4 small tomatoes sliced into 24 slices
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- Chopped chives for garnish
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Lightly flour a work surface and roll out the puff pastry sheets. Cut 24 rounds using a 3" cookie cutter or similarly sized glass.
- Pierce the dough all around with a fork. Place them on the baking sheets.
- With the back of a small spoon, rub the mustard onto each round, then evenly sprinkle on the cheese, top with a tomato slice, brush with olive oil, and season with salt and pepper.
- Bake until pastry is golden brown, about 30 minutes. Turn the baking sheets once during cooking to help the pastry brown evenly.
- Place the baking sheets on wire racks to cool. Garnish with chopped chives and serve.
Video
Notes
If your tomatoes are particularly juicy, blot them with a paper towel before layering to prevent soggy pastry.
If you can’t find Manchego, aged Gouda or Parmesan are excellent substitutes.
Add a swipe of pesto, a sprinkle of chili flakes, or even a few slices of caramelized onion for extra depth.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg