Tomato-Manchego Tartlets
With just two sheets of frozen puff pastry, you can whip up these savory tarts in no time.
Ingredients
- all-purpose flour, for work surface
- 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
- 2 Tbsp. Dijon mustard
- 3 oz. Manchego cheese, grated (about 3/4 cup)
- 4 small to medium tomatoes (about 1 pound), sliced into 24 slices
- 4 tsp. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Chopped chives, for garnish
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- On a floured work surface, roll puff pastry into two 10"-x-13" rectangles. Cut 24 rounds using a 3" cookie cutter. Prick rounds all over with a fork. Arrange on prepared baking sheets. Freeze 10 minutes.
- Dab the center of each pastry with mustard and sprinkle with cheese, dividing evenly. Top with tomato slices and brush with oil, dividing evenly. Season with salt and pepper.
- Bake, rotating the sheets halfway through, until pastry is golden brown, 28 to 32 minutes. Cool completely on the sheets on a wire rack.
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