Tomato Tartlets

Cherry Tomato Tartlets

My friend Helen dropped off a sample of these tomato hors d’oeuvres this weekend – made with a recipe from the New York Times. Wow – they were delicious! I had cherry tomatoes and basil from the garden, local sharp cheddar in the fridge, and puff pastry in the freezer. All I needed was Vermont Butter and Cheese Mascarpone to make them myself. I will do this again when my Yellow Pear and Sweet 100 tomatoes are ready; picture little red, yellow and orange tarts!

Tomato Tartlets (adapted from NYT) makes 24

A dozen cherry tomatoes, sliced in half

Flour for dusting

1 14-ounce package puff pastry, defrosted but cold (Yes, one COULD make one’s own!)

1/4 cup mascarpone (I used local Vermont Butter and Cheese Creamery Mascarpone)

2 tablespoons chopped fresh basil

Coarse sea salt, to taste

Freshly ground black pepper

2 tablespoons grated Parmesan cheese (I used a local sharp cheddar)

1. Preheat oven to 425 degrees.

2. Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato halves. You will need at least 24 circles.

3. Transfer pastry to baking sheet. Spread some mascarpone over each pastry circle. Sprinkle with basil; top with a tomato half. Pinch edges of pastry up around edges of tomato. Season with salt and pepper. Scatter Parmesan over rounds. (If using cheddar, it can be shredded over tarts when they come out of the oven.) Bake until pastry is puffed and golden, about 10 minutes. Serve warm.
Yield: 24 or more tartlets.

See the full size tart version at

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