Roasted Tomato Tarts

Just a little treat I put together to bring to a brunch shower – and another excuse to use up some fresh herbs. Pretty much anything with puff pastry is fun and impressive, and these are no exception!

One dozen plum tomatoes, cut in half
1 head of garlic, all cloves peeled
salt & pepper
2 packages puff pastry, thawed
6 oz grated gruyere cheese
handful of chopped fresh herbs – i used basil, rosemary, oregano, and thyme

Preheat oven to 350. Toss tomato halves with a little evoo, salt and pepper, and arrange cut side up on a foil-lined baking sheet. Cut another small piece of foil and place the garlic cloves on it. Toss with a little more evoo and wrap it up and place on baking sheet with tomatoes. Roast for 50 minutes, until garlic is soft.

Roll out puff pastry (make it a little thinner than how it comes) on a floured surface, and cut each sheet into into 12 squares. Transfer to baking sheets lined with parchment. Top each square with a pinch of cheese, a tomato, some smushed garlic, and sprinkle with herbs and remaining cheese. Bake for 20-25 minutes or until pastry puffs up and turnes golden brown.

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2 Responses to “Roasted Tomato Tarts”

  1. 1

    Renea — June 12, 2007 @ 2:56 pm Reply

    Mmm those really look great! I love anything with tomato.

  2. 2

    Elly — June 12, 2007 @ 7:35 pm Reply

    Mmm these look so good. I have a secret love affair with puff pastry.

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