- 1 1/2 cups finely diced seeded plum tomato
- 1/4 cup minced shallots
- 1 tsp extra-virgin olive oil
- 1 tsp chopped fresh thyme
- 2 tsp white wine vinegar
- 1/4 tsp freshly ground black pepper
- 2 sheets frozen puff pastry dough, thawed
- Cooking spray
- 2.5 oz grated fresh Parmesan cheese
- 1/4 tsp kosher salt
- Fresh small basil leaves
Why hello. Happy Tuesday to you. I’m very excited because tomorrow night I have been invited to a foodie event with local bloggers. The theme is indulgent makeovers. I really feel like I’m going on a blind date with 20 women because I don’t know a single one of them. I was invited by a reader who realized that I also lived in Milwaukee but I am very excited to attend and meet these lovely ladies. This weekend I was deciding on what to bring to the event and tried these mini tomato tarts from Cooking Light. This isn’t what I’m going to make for the event tomorrow but I would highly recommend them for your next party. 2 tarts are only 105 calories. Not bad.
Preheat oven to 400°. Combine the first 6 ingredients in a medium bowl and mix well to coat the tomatoes. While we are starting to move into tomato season it can still be difficult to find GOOD tomatoes. I used Campari tomatoes….I never get a bad one.
Dust a clean work surface with flour and place 1 sheet of puff pastry on top. Roll the dough into a 10×12″ rectangle and using a 2″ round cutter, cut out your tarts. Place the rounds on a baking sheet lightly sprayed with cooking spray. Prick the tops of the pastry dough liberally with a fork to avoid them puffing up too much. Repeat with the second sheet of puff pastry until all of your rounds have been cut.
Sprinkle the tops of the rounds with cheese and about 2 teaspoons of the tomato mixture. Bake for about 25 minutes, or until golden brown. Remove the tarts from the oven and sprinkle them with salt and small basil leaves to garnish. Serve them warm.
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