- 1 (10 √ó 9-inch) sheet frozen puff pastry, thawed
- All-purpose flour, for sprinkling
- ‚Öď cup store-bought black-olive tapenade
- 1 cup (2 ounces) grated Fontina cheese
- 8 cherry tomatoes, quartered
- 6 fresh basil leaves, chopped
- Fleur de sel or other coarse sea salt (optional)
- Special equipment
- A 2¬ľ-inch-round cookie cutter
When it comes to cocktail food, I like one-biters and I¬†like things that are dainty and beautiful. These pretty¬†little tarts flat that bill and more. They taste as fantastic as¬†they look
- Place an oven rack in the center of the oven and preheat¬†the oven to 400¬įF. Line a baking sheet with parchment¬†paper.
- Unroll the puff pastry on a lightly floured work surface.
- Using the tines of a fork, prick the pastry all over. Using¬†a 2¬ľ-inch-round cookie cutter, cut out 16 rounds of¬†pastry. Place the pastry rounds ¬ĺ inch apart on the¬†prepared baking sheet. Lay a piece of parchment paper¬†on top of the pastry rounds and then place another¬†baking sheet directly on top of the parchment paper to¬†keep the pastry even while baking. Bake for 10 to 12¬†minutes, until golden. Remove the top baking sheet and¬†the top piece of parchment paper.
- Spread 1 teaspoon tapenade on each pastry round.
- Spoon about 1 tablespoon cheese on top. Arrange 2¬†tomato quarters over each dollop of cheese. Bake for 5¬†to 7 minutes, until the cheese has melted.
- Transfer the tartlets to a platter and sprinkle them with¬†chopped basil and some fleur de sel, if desired.