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–+ servings

Tomato-Manchego Tartlets

With just two sheets of frozen puff pastry, you can whip up these savory tarts in no time.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Spanish
Servings 10 Yields

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.
Keyword Tomato-Manchego Tartlets
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