These eye-catching, mini tomato tarts are a splendid addition to any picnic spread. What could be more delicious than buttery puff pastry topped with tangy blue cheese and a fresh tomato slice? These gourmet tartlets look fancy, but they’re actually a breeze to make with the help of frozen puff pastry.
1 (17-ounce) package frozen puff pastry, thawed
¾ cup mayonnaise
¾ cup blue cheese crumbles
18 (¼-inch-thick) tomato slices, seeds removed (about 3 medium tomatoes)
1 large egg
1 tablespoon water
2 tablespoons canola or extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
Preheat the oven to 375 degrees. Spread the puff pastry on a lightly floured surface, and cut each sheet into 9 squares, making 18 squares total. Place the squares on two parchment paper–lined baking sheets.
Stir together the mayonnaise and blue cheese. Spread about 1 tablespoon of the mixture on each pastry square. Place a tomato slice in the middle of each square on top of the blue cheese mixture.
In a small bowl beat together the egg and water, and brush on the pastry edges. Brush the tomatoes with oil, and sprinkle the tarts evenly with the salt and pepper. Bake for 20 to 25 minutes, or until the edges are golden brown. Let the tarts cool before serving them.
MAKES 6 TO 8 SERVINGS.
TIP: To transport or store, allow the tarts to cool completely before storing in a sealable container.