Tomato Tartlettes

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


  • 4 to 5 medium tomatoes
  • 1 small bunch fresh basil or fresh thyme
  • 1 frozen puff pastry sheet, thawed overnight in fridge
  • 2 tablespoons olive oil
  • 1 1/2 cups Roth Gouda cheese, shredded
  • 2 tablespoons balsamic glaze (optional)


  1. Slice tomatoes fairly thick (just less than 1/2 inch), and lay them on paper towels. Lightly salt each side. Leave tomatoes on paper towels to sweat while you prepare the rest of the ingredients.
  2. Roughly chop basil.
  3. Heat oven to 375 °F and lay a piece of parchment paper (cut 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 Gouda and sliced tomatoes, taking care to leave the frame of untouched dough.
  7. Bake in the oven until done, and pastry “frame” pops, about 15 to 20 minutes. Top with shredded basil or sprigs of thyme, then drizzle with balsamic glaze (optional).