Tomatoes and basil are like peanut butter and jelly. The two go together so perfectly, don’t you think? I love bruschetta for the crispy toasted baguette and uncooked tomato, which make it totally worth the extra steps, but I don’t always have time to fry the sliced bread in a pan or toast them in the oven. Know what I mean?
If you have a large menu and need to save some time or if you just want to save some time and serve a delicious savory appetizer, you’ll want to make these mini tomato basil tartlets.
They may sound a little fancy with the puff pastry and all, and they do feel like one of the lighter appetizers but tartlets are fitting for everything from casual friends hanging out to a Saturday night cocktail party.
The parmesan cheese makes these even better, but be sure to oil your pan properly, or the tomatoes may stick a little. It’s nothing a little spoon can’t handle, which is why I scoop out the tartlets and invert them after removing each one from the pan. It’s a quick and easy process. So don’t be stingy with the cheese!
Be warned that if you delegate the tartlets, your helper may eat a good amount before any make it onto the plate! I learned this from experience. If that happens, you know these tartlets were a good choice.
I adapted this from a recipe for upside down mushroom tartlets, which sound like something I’d love, but at the time I had the ingredients listed in the recipe and no mushrooms or thyme. So I used the idea of an upside down tartlet with puff pastry, and used what I had. I was craving tomatoes anyway so it worked out well.
Adapted from Martha Stewart’s Upside Down Mushroom Tartlets