Tucked inside each individual puff pastry tartlet is a cheesy herb-stuffed cherry tomato. Light and airy with a savory filling. These bite sized treats are meant to impress your guests.
cost per recipe: $9.72
The price is determined by the national average.
ounces goat cheese, softened
tablespoon chopped fresh parsley
tablespoon chopped fresh chives
tablespoon grated Parmesan cheese
teaspoon cracked black pepper
teaspoon grated lemon zest
tablespoons all-purpose flour
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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.