I was asked to post the recipe for the tomato tartlets shown in the photo with this Tomato Basil Bisque. They were, in fact, delicious, and I can't believe I forgot to post the recipe before! Thanks Emily for the request.
These tartlets looked and tasted fancy but were in fact, super easy. All thanks to a magical ingredient called puff pastry. If you haven't been introduced to puff pastry yet, do yourself a favor and buy some. It is amazing stuff! It will change your life! Chicken pot pie, apple tarts, tomato-feta tartlets... and a million other possibilities. The stuff is flaky and buttery and pretty and so easy to use. You'll feel like a cooking goddess for making something that tastes so fancy.
These tartlets looked and tasted fancy but were in fact, super easy. All thanks to a magical ingredient called puff pastry. If you haven't been introduced to puff pastry yet, do yourself a favor and buy some. It is amazing stuff! It will change your life! Chicken pot pie, apple tarts, tomato-feta tartlets... and a million other possibilities. The stuff is flaky and buttery and pretty and so easy to use. You'll feel like a cooking goddess for making something that tastes so fancy.
Tomato Feta Tartlets
1 sheet puff pastry dough
1 small onion
1-2 tsp olive oil
1 plum or roma tomato
½ cup feta cheese, crumbled
¼ cup freshly grated parmesan cheese
fresh basil, roughly chopped
Preheat oven to 400 degrees. Slice onion. Over medium-low heat, sauté onion in olive oil until caramelized, about 20 minutes. While onions caramelize, slice tomato and cut circular pieces of pastry by running a knife around the edge of a small bowl or plate. When onions are done, place about one tablespoon on each pastry round, followed by crumbled feta, then 1 or 2 tomato slices, and sprinkle parmesan on top. Sprinkle a little basil on top. Bake for 25 minutes.
Makes 4-5 tartlets.
1 sheet puff pastry dough
1 small onion
1-2 tsp olive oil
1 plum or roma tomato
½ cup feta cheese, crumbled
¼ cup freshly grated parmesan cheese
fresh basil, roughly chopped
Preheat oven to 400 degrees. Slice onion. Over medium-low heat, sauté onion in olive oil until caramelized, about 20 minutes. While onions caramelize, slice tomato and cut circular pieces of pastry by running a knife around the edge of a small bowl or plate. When onions are done, place about one tablespoon on each pastry round, followed by crumbled feta, then 1 or 2 tomato slices, and sprinkle parmesan on top. Sprinkle a little basil on top. Bake for 25 minutes.
Makes 4-5 tartlets.
Recipe from my good friend Alexa.
WOW. They look delicious yet so simple to make... how can that be???
ReplyDeleteThank you so much for posting this! We've just returned from a week in Italy and I'm craving anything and everything with tomatoes and basil. And with a rainy day like today, this soup/tartlet combo will be perfect!
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