Simple and flavorful, these tangy and light pastry tarts are very easy and quick to make. They make very good appetizers or party dishes! I got too lazy to roll out my own puff pastry sheet, but feel free to make your own!
1 box cherry tomatoes
1 box frozen puff pastry sheets
1 sprig fresh basil
salt & pepper
3 tbsp sugar
4 tbsp olive oil
1. Defrost the frozen puff pastry preferably the day before. When you’re ready to make the tarts, find a flat surface and sprinkle a generous amount of flour on top. Using a wooden roller, roll out the pastry until it is about 3cm thick.
2. Using a fork, poke some wholes in the pastry to allow air to escape when it is baking. Then cut small circular pastry sheets with a cookie cutter. If you don’t have individual tart ramekins, you can use cupcake tins. But remember to cut according to the size!
3. Next, half all the cherry tomatoes. And mix with the olive oil in a bowl along with some salt and pepper and sugar.
4. Grease the cupcake tins or ramekins with some olive oil and place the pastry sheets inside. Press the pastry sheet into the ramekin lightly so it’ll create a dent. Then place the cherry tomatoes into the dent and fill up the entire tart.
5. Bake at 350'F for about 20 minutes until the puff pastry is well cooked to golden brown. Serve with some fresh basil.
Recipe of the Day: Ina Garten’s Tomato and Goat Cheese Tarts Topped with Parmesan and goat cheese, thyme-infused caramelized onions and tomato slices, these delectable morsels bake to golden, flaky perfection in the oven.