Multicolored Tomato Tartlets
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3small firm heirloom tomatoes, preferably in different colors
- Flour for dusting
- 114-ounce package puff pastry, defrosted but cold
- ¼cup mascarpone, optional
- 2tablespoons chopped fresh basil
- Coarse sea salt, to taste (fleur de sel is a good choice)
- Freshly ground black pepper
- 2tablespoons grated Parmesan cheese
Nutritional analysis per serving (6 servings)
425 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 308 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds ½ inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
- Step 2
Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
- Step 3
Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.
Private Notes
Comments
Love this and have made it many times. It's simple, beautiful, and delicious. BUT... depending on the moisture in the tomatoes, you may need to pre- or par-bake the puff pastry -- or you can end up with flat, raw pastry on the bottom, which is quite sad!
This was delicious! Next time I think I’ll make the puff pastry on its own, roast the tomatoes separately, then put them together. I used heirlooms as the recipe indicated, and they were so meaty/juicy that the puff pastry didn’t fully rise. I think there was too much moisture. But while my version didn’t look like the photo, it still tasted great. We drizzled a little balsamic glaze on top to give it that extra burst of sweetness.
I made these the other day and they were a big hit. My problem is that the puff pastry didn't retain the shape at all. Most of them were flat and turned out like tiny pizzas, and only the final lot, which I shaped into little bundle-y baskets looked remotely like the picture. What did I do wrong?
These are great!! I’ve been making them every summer. I think it helps to generously salt the tomatoes and let them sit for a bit before patting them dry and putting them into place. I wouldn’t roast them first because there is something amazing about lightly baked summer tomatoes. And I love how easy it is to make something so beautiful and deliciously ephemeral given that summer tomatoes are a short season. Last summer I made these and a gazpacho recipe from NYT and I’m already plotting next summer’s visit to the local farm stand!
Why on earth wouldn't one use a large muffin pan? And, yes to the prebake for the puff pastry, same for tomato mixture as well.
Had a sheet of puffed pastry leftover from TDay. Rolled out dough and cut into rounds. Spread olive tapenade on bottom of each, filled with sliced cherry tomatoes, mozzarella, Parmesan, dried oregano, red pepper flakes. Brushed pastry with butter - delicious! Really, these can be filled with anything sweet or savory and still be good.