This week´s recipe for the French Friday`s with Dorie group is Tomato-Cheese Tartlets.
This is an easy enough recipe. It is like an “Insalata Caprese” served on a puff pastry round. All you have to do is cut out some rounds of a store-bought puff pastry dough, place on a baking sheet, dock the dough rounds, weigh them down with a second baking sheet and bake for fifteen minutes or until the rounds turn crisp and golden. Then arrange a few slices of fresh tomatoes, a bit of mozzarella and a basil leaf on a bed of some tapenade or pesto, drizzle some olive oil over and sprinkle the tartlet with some pepper and salt to taste.
Since we have eaten our share of “Insalata Caprese” this summer, it was time to add a bit of a different touch to the tartlets. So I cut out smallish rounds of the puff pastry (five inches) and after they had baked for twelve minutes, I served them with one slice of red tomato, some “Mozzarella di Bufala”, one slice each of just grilled summer squash and eggplant, a basil leaf, two slices of miniature orange tomatoes, a dot of homemade black olive tapenade and basil flowers. Served with a few drops of extra virgin olive oil, freshly ground black pepper and some sea salt, they received raving review.
This recipe is a keeper, leaves tons of room for different interpretations as to the toppings and is extremely easy to put together. The tartlets can be served as an appetizer or as a side dish and would be perfect for a buffet because although they are best when served right away, they do keep for a while at room temperature.
What a wonderful recipe to have in your recipe file for the summer time so you can heap summer´s bounty on a small piece of puff pastry. Of course, you could also serve these tartlets in fall/winter time when the toppings could be adjusted to the season to include such wonders as different pestos or sundried tomatoes and different kinds of olives.
To see how the other Doristas prepared their summery Tomato-Cheese Tartlets, please click here.