Mini Tomato Parmesan Tarts
Executive Chef Billy of the Cooking Light Marketing Kitchen shares how to make a mini tomato parmesan tarts recipe. Tune in to the video to learn how to make this delicious dish and hear some great health tips.
preparation
preparation time
15 mins
cook time
25
servings
20
calories
49
ingredients
1.5 cup finely diced seeded plum tomato
0.25 cup minced shallots
1 tablespoons extra-virgin olive oil
1 teaspoons chopped fresh thyme
2 teaspoons champagne or white wine vinegar
0.25 teaspoons freshly ground black pepper
2 sheets frozen puff pastry dough thawed
2.5 ounces grated fresh Parmesan cheese (about 2/3 cup)
0.25 teaspoons kosher salt
directions
Preheat oven to 400. Combine the first 6 ingredients in a medium bowl. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Gently roll to a 10 x 12 1/2inch rectangle. Cut the dough with a 2 1/2-inch round cutter into 20 rounds. Place on a baking sheet coated with cooking spray. Prick the dough liberally with a fork. Top each round with about 3/4 teaspoon cheese and about 2 teaspoons tomato mixture. Repeat procedure with remaining dough, cheese, and tomato mixture. Bake at 400 for 25 minutes or until golden, rotating pans once during baking. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired.
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