Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 1/2 ounce grated sharp white cheddar (2/3 cup packed)
- 3 ounce medium tomatoes, cut into ten 1/4-inch-thick slices
- 4 teaspoon extra-virgin olive oil
- 1/3 cup small basil leaves, for serving
Preparation
Baking Directions:
Active time: 15 minTotal time: 40 min + coolingPreheat oven to 375 degrees, with racks in upper and middle thirds.
Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle.
With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over.
Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice.
Brush with oil and season with pepper.
Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through.
Let tartlets cool completely on a wire rack.
(Store between layers of parchment in an airtight container, up to one day.)
To serve, top with basil.
