Tomato Jewel Tartlets
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Tomato Jewel Tartlets

  • Thaw: 40 minutes
  • Prep: 40 minutes
  • Serves: 24
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed View Product

Ingredients & Directions

  • 4 ounces goat cheese, softened
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 24 cherry tomatoes or grape tomatoes

Heat the oven to 400°F.  Stir the goat cheese, parsley, chives, Parmesan cheese, black pepper and lemon zest in a medium bowl.  Spoon the cheese mixture into a pastry bag or a resealable plastic bag with one corner cut off.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4 (2 1/2-inch) strips.  Cut each strip into 6 (3x3x3-inch) triangles.  Discard any remaining pastry.  Press the pastry triangles into the bottoms and up the sides of 24 (1 1/2-inch) mini muffin-pan cups.

Bake for 7 minutes.

Using a sharp knife, cut an "x" across the top of each tomato, cutting through from the top to about halfway down.  Pipe about 1 1/2 teaspoons cheese mixture into each tomato.  Place the tomatoes in the center of the warm pastries and press down lightly.

Bake for 5 minutes or until the pastries are golden brown.