Tomato Tartlettes

6 servings
Wow the crowd at your next party with these tartlettes—they’re as tasty as they are pretty.


  • 4-5 mid-sized tomatoes
  • 1 small bunch fresh basil (approx. ½ ounce) or thyme
  • 1 frozen puff pastry sheet, thawed overnight in fridge
  • 2 tablespoons olive oil
  • 1 ½ cup Roth Van Gough® Gouda Original, shredded
  • 2 tablespoons balsamic glaze (optional)


  1. Slice tomatoes fairly thick—just less than 1/2 an inch—lay them on paper towels, and lightly salt on each side. Leave tomatoes on paper towels to sweat while you prepare the rest of the ingredients.
  2. Roughly chop basil.
  3. Preheat oven to 375 degrees and lay a piece of parchment paper (cut it to fit if necessary) on top of a cookie sheet.
  4. Flatten puff pastry sheet and cut into six squares.
  5. In the center of each pastry square, brush olive oil, leaving a thin “frame” around the outside of each square.
  6. Top each square with shredded Van Gough® Gouda and sliced tomatoes, taking care to leave the frame of untouched dough.
  7. Bake in the oven until done, and pastry ‘frame” pops, 15 – 20 minutes. Top with shredded basil or sprigs of thyme, then drizzle with balsamic glaze (optional).