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<\/p>\nTomato Tartlets<\/p>\n
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All-purpose flour, for rolling<\/p>\n
1 sheet frozen puff pastry, thawed<\/p>\n
2 1\/2 ounces grated sharp white cheddar (2\/3 cup packed)<\/p>\n
3 medium tomatoes, cut into ten 1\/4-inch-thick slices<\/p>\n
4 teaspoons extra-virgin olive oil<\/p>\n
Ground pepper<\/p>\n
1\/3 cup small basil leaves, for serving<\/p>\n
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Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1\/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Tartlets All-purpose flour, for rolling 1 sheet frozen puff pastry, thawed 2 1\/2 ounces grated sharp white cheddar (2\/3 cup packed) 3 medium tomatoes, cut into ten 1\/4-inch-thick slices 4 teaspoons extra-virgin olive oil Ground pepper 1\/3 cup small basil leaves, for serving Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut…<\/p>\n