Tomato-Manchego Tartlets

8 Servings

30 min Cook Time

Make this Tomato-Manchego Tartlets Recipe from CountryLiving.com for a savory snack.

all-purpose flour, for work surface

sheets frozen puff pastry (from one 17.3-ounce package), thawed2 pieces

Dijon mustard2 tbsp

Manchego cheese, grated (about 3/4 cup)3 oz

to medium tomatoes (about 1 pound), sliced into 24 slices4 small

extra-virgin olive oil4 tsp

Kosher salt and freshly ground pepper

Chopped chives, for garnish

Step-by-step guide

1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
2
On a floured work surface, roll puff pastry into two 10"-x-13" rectangles. Cut 24 rounds using a 3" cookie cutter. Prick rounds all over with a fork. Arrange on prepared baking sheets. Freeze 10 minutes.
Timer: 10m
3
Dab the center of each pastry with mustard and sprinkle with cheese, dividing evenly. Top with tomato slices and brush with oil, dividing evenly. Season with salt and pepper.
4
Bake, rotating the sheets halfway through, until pastry is golden brown, 28 to 32 minutes. Cool completely on the sheets on a wire rack.
Timer: 32m

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