Tomato-Manchego Tartlets

Tomato-Manchego Tartlets

Tomato-Manchego Tartlets


1 sheet frozen puff pastry (from one 17.3 - ounce package), thawed
2 tablespoons Dijon mustard
3 ounces Manchego cheese, grated (about 3/4 cup)
4 small to medium tomatoes, sliced into 24 slices
4 teaspoons extra virgin olive oil
salt and pepper
all-purpose flour, for work surface


Line one baking pan with parchment paper. On a floured work surface, roll puff pastry into one 10” x 13” rectangle. Cut 24 rounds using a 2.5 inch cookie cutter. Prick rounds all over with a fork, and all around the edges. Arrange on prepared baking pan and freeze for 10 minutes.

Preheat oven to 375F. Dab the center of each pastry with mustard and sprinkle with cheese. Top with tomato slices and brush with oil. Season with salt and pepper. Bake, rotating the pan halfway through, until pastry is golden brown, about 30 minutes. Cool completely on a wire rack.

Additional serving suggestions: top with prosciutto and arugula chopped chives and goat cheese.

Wine Pairings