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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Adeel Bilal
[email protected]These tartlets were a big hit at my last potluck. Everyone loved them!
Ujjwal Lamichhane
[email protected]I'm definitely going to make these again for my next party.
James Barry
[email protected]These tartlets are perfect for a summer party. They're light and refreshing, and they're easy to eat.
Miraldo Louis
[email protected]I'm not a fan of tomatoes, but I loved these tartlets. The tapenade was the perfect complement to the tomatoes.
Blessnut Obert
[email protected]I would definitely make these again.
angela cavazos
[email protected]Overall, I really enjoyed these tartlets. They're easy to make, delicious, and they look beautiful.
Mohamed Najran
[email protected]These were a bit too oily for me, but the flavor was great.
shiv subodh
[email protected]I had some trouble getting the tartlets to hold their shape, but I think that was because I didn't roll out the dough thin enough.
J.Ingrid Rasegoete
[email protected]These tartlets were a little too salty for my taste, but I think that's because I used a tapenade that was on the salty side.
Werner Beyers
[email protected]I love how versatile these tartlets are. I've made them with different types of tomatoes and tapenade, and they always turn out delicious.
Nargis Masum
[email protected]These tartlets are so cute and easy to make. They're perfect for a party or a quick snack.
I con drugz Isaiah
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Tamale Meddy
[email protected]These tartlets were delicious! The tomatoes were juicy and flavorful, and the tapenade added a nice salty and savory flavor.
Md Swapon
[email protected]I've made these tartlets several times and they always turn out perfect. They're so easy to make and they always impress my guests.
Hilda Huda
[email protected]These tomato and tapenade tartlets were a hit at my last party! The combination of flavors was amazing, and the presentation was beautiful.