These puff pastry tarts with tomato and cheddar are like mini pizza tarts. With a short list of ingredients and store-bought puff pastry (regular or gluten-free) these savoury tomato tarts are quick and easy to make.
sea salt or Kosher salt and freshly ground pepper,to taste
Instructions
Thaw puff pastry in the fridge overnight.
Preheat oven to 400°F. LIne a baking sheet with parchment paper.
Slice tomatoes about ¼ inch thick. Place them on a sheet of paper towel and lay another sheet on top. Press gently to help remove excess juices. If the tomatoes are too juicy, the puff pastry tarts may be soggy once they're baked.
Roll out the puff pastry. Place it on a sheet of parchment paper on a baking sheet. Using a sharp knife to cut it into squares of equal size. Score the pastry squares about ⅓ inch from the edges. Prick it all over with a fork to allow the steam to escape and prevent the center of the squares from puffing up while it's baking.
Place squares of sliced cheese on each of the pastry squares. Leave a border of about ⅓ to ½ inch on all sides to prevent the cheese from leaking. Top with a slice of tomato, then sprinkle with dried herbs.
Make an egg wash by whisking one egg with a tablespoon of water. Use a pastry brush to brush the eggs of the pastry squares.
Chill in the fridge for 10 minutes, then bake until puffed and dark golden brown, 25 to 35 minutes. Remove from the oven, let stand on the baking sheet for 5 to 10 minutes and sprinkle with freshly ground black pepper and/or sea salt or Kosher salt.
Notes
Tips:Thaw: Thaw the puff pastry overnight in the fridge for best results. If you try to unroll it when it is still frozen, it may tear.Be gentle: Handle the puff pastry as little as you can. It warms up quickly, so it's best to keep it chilled as you're preparing the cheese and tomatoes.Chill: After assembling the tarts on a piece of parchment paper on a baking tray, put the tray in the fridge for at least 10 minutes to chill before transferring to the oven. Chilling helps the buttery layers in the pastry dough to stay separated, resulting in flaky pastry.