• 19servings
  • 45minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry (half 17 1/4-ounce package) , thawed

  2. 1/4 cup(s) (3/4-ounce) coarsely grated white Cheddar cheese

  3. 3 to 4 Italian plum tomatoes , cut into 1/4-inch-thick slices

  4. Salt and pepper

  5. 1/2 cup(s) freshly grated Parmesan cheese

  6. Fresh thyme leaves for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F. On lightly floured surface, unfold puff pastry sheet. With 2-inch round biscuit cutter, cut out as many rounds of pastry as possible. Place rounds on ungreased 15 1/2 inch by 10 1/2 inch jelly-roll pan.

  2. With fork, prick surface of pastry rounds. Divide Cheddar evenly among pastry rounds; top each with 1 slice tomato. Sprinkle tarts with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Sprinkle each tart with heaping teaspoon Parmesan.

  3. Bake tarts 24 minutes or until pastry is golden and cheese is bubbly. Garnish with thyme leaves. Cool 2 to 3 minutes before serving.


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