I was invited to a little party yesterday and I wanted to bring an appetizer. I was unsure what to make so I started to look through my cooking magazines. Luckily the December copy of food and wine was delivered. In there they had quick and easy hors d’oeuvres. They had these quick and easy tomato tartlets that made 60 portions. Score.Tomato TartletThe tartlets are bite-size and simple to make.Preheat the oven to 425 degrees. Arrange the racks so that one is in the middle of the oven and the other is in the upper third of the oven.Thaw the puff pastry for 20 minutes. I find that if you open it up the air flows through it and helps it thaw faster.Opening up the puff pastry allows it to thaw fasterNext throw down a little flour onto a working surface and then roll the puff pastry out to the size of your cookie sheet. Transfer the pastry to a parchment lined cookie sheet.Roll it out to the size of your cookie sheet, do the best you can, puff pastry does not always cooperate.Next poke hole all over the pastry. You want the steam to escape without actually puffing the pastry. I know, it is a little weird using puff pastry and preventing it from puffing. But, the buttery texture of the pastry makes for a perfect base for this appetizer.I went a little overkill with poking the pastry.Next place another sheet of parchment over the top of the pastry. Then place another sheet pan over the top of it. This will further help to prevent the pastry from rising. Secondly, it will make sure that the pastry is the same thickness all the way through. Makes for good presentation.Sandwich the pastry between two sheet pans.Place the pastry on the middle rack in the preheated oven and cook for 25 minutes. Remove the sheet pan, if the pastry is not browned place the pastry back in the oven without the top sheet pan and bake until browned. Mine was perfect after 25 minutes, but ovens vary. Remove from the oven and cool on a wire rack.Slightly browned and ready for some cheeseNext wash the tomatoes and cut them in half crosswise.Cut the tomatoes in half crosswisePlace the tomatoes into a large bowl and add olive oil, thyme, salt and pepper. Toss until well coated. Place the tomatoes onto a sheet pan, cut side up, and bake on the upper rack for 15 minutes. Remove from the oven and let cool.The tomatoes will be softened so let them cool on the sheetpan before using.In a large bowl whip the ricotta cheese with a mixer until light and fluffy. Alternatively, you can use a food processor to puree the mixture.Mix until whipped.Spread the cheese over the top of the cooled pastry and then season with salt and pepper. Next arrange the tomatoes on the cheese, cut side up. Try to keep nice rows and columns. This will make it easier to cut. Using a sharp knife, slice the pastry into squares. Making sure to have one tomato on each square. Time to eat.Cut into squares. The heirloom cherry tomatoes made the tartlets colorful and super tasty.Overall, you will have to taste a couple to get the seasoning right. You may need to add a little salt over all of them at the end to make sure that the tomato flavor pops and does not get lost in the flavor of the ricotta.— Rex
Tomato Tartlets
Elegant bite-sized tomato tartlets with puff pastry base, whipped ricotta cheese, and roasted cherry tomatoes. Makes 60 portions.
1lbcherry tomatoesheirloom cherry or grape tomatoes
2tbsextra virgin olive oil
2tspfresh thyme
16ozfresh ricotta
All-purpose flour for rolling
Salt and pepper to taste
Method
Preheat oven to 425 degrees. Arrange racks so one is in the middle and one is in the upper third.
Thaw puff pastry for 20 minutes. Open it up to allow air flow for faster thawing.
Flour a work surface and roll puff pastry out to the size of a cookie sheet.
Transfer pastry to a parchment-lined cookie sheet.
Poke holes all over the pastry to prevent it from puffing up too much.
Place another sheet of parchment over the pastry, then place another sheet pan on top. This prevents puffing and ensures even thickness.
Bake on middle rack for 25 minutes until lightly browned.
Remove from oven and cool on a wire rack.
Wash tomatoes and cut them in half crosswise.
Place tomatoes in a bowl and toss with olive oil, thyme, salt and pepper.
Arrange tomatoes on a sheet pan cut-side up and bake on upper rack for 15 minutes.
Remove from oven and let cool.
Whip ricotta cheese with a mixer until light and fluffy. Alternatively use a food processor.
Spread whipped ricotta over cooled pastry and season with salt and pepper.
Arrange roasted tomatoes on the cheese cut-side up, keeping them in nice rows and columns for easy cutting.
Using a sharp knife, slice pastry into squares, making sure each tartlet has one tomato.
Taste one and adjust seasoning as needed with additional salt.
Notes
Recipe adapted from December issue of Food and Wine. Makes about 60 tartlets. The buttery texture of puff pastry makes a perfect base. Using heirloom cherry tomatoes adds color and flavor. You may need to adjust salt seasoning to bring out the tomato flavor without overpowering the ricotta.
Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.
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