These Tomato and Basil Tarts are fresh, light, delicious, and made in individual servings, so they're perfect for entertaining or a snack. They’re incredibly easy, but look so fancy!
Prep Time: 15mins
Cook Time: 20mins
Total Time: 35mins
1sheetfrozen puff pastry, thawed
10ripe cherry tomatoes, sliced in half
1teaspoonextra virgin olive oil
4largefresh basil leaves, cut into thin strips
freshly ground pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
In a small bowl, beat egg and 1 tablespoon of water together.
In another small bowl, toss the tomato halves with the olive oil.
Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan. Place 5 tomato halves on top, followed by 1 turn of freshly ground black pepper.
Bake about 20 minutes or until golden brown.
Remove from the oven and sprinkle with basil. Serve hot or at room temperature.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.