back in action. back to work (on the blog… not in the real world unfortunately).
i’ve been MIA recently being the holiday season. away for christmas. away for new years. now back at home & beginning the job search.
not only am i stuck in atlanta without a job, the snow storm of the century had me stuck indoors for 4 days. luckily, food was stocked up and boredom was sated by food & the food network.
tonight, i’m trying out one of Giada De Laurentiis’ quick snacks: tomato basil tartlettes.
thanks food network!
tomato basil tartlettes
serves a few, time: 20 mins
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 1/3 c. olive tapenade
- 1 c. shredded fontina cheese
- 8 cherry tomatoes, quartered
- 6 basil leaves, chopped
- Fleur de sel or other large flake sea salt
place an oven rack in the center of the oven and preheat to 400 degrees F. line a baking sheet with parchment paper.
place the pastry on a lightly floured work surface. using the tines of a fork, prick the pastry all over (important!!). using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. i didn’t have one so i used the top of a coffee mug! place the pastry rounds on the prepared baking sheet. lay a piece of parchment paper on top of the pastry rounds. place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. this keeps the pastry flat & thin.
bake for 10 to 12 minutes until golden. (note: mine were slightly larger circles so they had to go for a bit longer.) remove the top baking sheet and the top piece of parchment paper.
spread a bit of tapenade on each pastry round. sprinkle a bit of cheese on top. arrange a couple pieces of tomato on the cheese. bake for 5 to 7 minutes until the cheese has melted. remove from the oven and sprinkle the chopped basil on top.
transfer the tartlets to a platter and garnish with a pinch of fleur de sel or salt.
note: you can put a ton of different toppings on these little pastry rounds. next time, i’ll try a roasted red pepper tapenade or goat cheese. this time, i also used a medley of different heirloom tomatoes because they looked so good at the store.
also. i used store-bought puff pastry and store-bought olive tapenade. feel free to make yours from scratch if you’re a pro!