Cherry Tomato Tarts
Easy Cherry Tomato Tarts with roasted cherry tomatoes and herbed cream cheese on crispy puff pastry, finished with fresh basil leaves. It's one of the best appetizers for summer and is prepared very simply.
Nutrition Facts
Ingredients
Instructions
Defrost the puff pastry to room temperature. Preheat the oven to 400°F (200°C). Spread the cherry tomatoes evenly on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt. Roast the cherry tomatoes for 15 minutes, or until softened.
Meanwhile, unroll the puff pastry sheet and cut it into four 5x7-inch (12 x 18 cm) rectangles. Gently fold the edges of each rectangle up about 1 inch (2.5 cm) and prick the center with a fork. Transfer each pastry rectangle to a baking tray lined with parchment paper.
Bake the pastry sheets for 10 minutes, until lightly browned and puffed up. Remove the baking tray from the oven. Press down the center of each pastry with a spoon or fork, keeping the border raised high.
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Continue Reading at Rasamalaysia →Chef's Notes
Recipe Source: Delicious
Tips:
Thaw the frozen ready-rolled puff pastry to room temperature before using.
Prick the center of the puff pastry with a fork before baking. It helps to prevent it from puffing up too much in the middle.
To make a creamy, smooth cheese filling, you should soften the cream cheese to room temperature before mixing it with the other ingredients.
Brush the egg yolk on top of the puffs for a glistening appearance.
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