Tomato Tartlets

You couldn't go wrong having a puff pastry in your recipe. Then, of course, you couldn't go wrong having cheese in your recipe either. So when America's Test Kitchen combined those two ingredients together for this recipe, I was ecstatic to make an appetizer that would be a crowd-pleaser.

These tomato tarlets were delicious and immediately people asked for more. It was easy to make, and the small list of ingredients was even more of a draw for me to make it. Yield: 8 servings.


  • 1 (9.5x9-inch) sheet puff pastry, thawed
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil
  • 3 plum tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Roll puff pastry into 12-inch square, then cut into sixteen 3-inch squares with pizza wheel. Transfer squares into prepared sheets.
  2. Mince garlic into paste. Combine garlic paste, oil, 1/4 tsp salt, and 1/8 tsp pepper in bowl. Core tomatoes and cut them into 1/4-inch thick slices. Add tomato slices to bowl and toss with garlic-oil mixture. Place 1 tomato slice in center of each pastry square, then evenly sprinkle mozzarella and Parmesan over tomato slices. Bake until pastry is golden, 20 to 25 minutes, switching and rotating sheets halfway through baking. Serve.