Cherry Tomato Tarts

1. 1

   Preheat oven to 400.

2. 2

   Unfold the pastry on a lightly floured counter.

3. 3

   Use a 2 1/2 to 3-inch biscuit cutter to cut rounds from the pastry.

4. 4

   Gently press each round into a 2-inch tart mold.

5. 5

   A mini-muffin tin could also be used, which is what I did.

6. 6

   Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.

7. 7

   Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.

8. 8

   Arrange the tarts (or muffin tins) on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.

9. 9

   Bake for about 20 minutes, or until the pastry is puffed and brown at the edges.

10. 10

    Let the tarts cool a bit before removing them from the molds.

11. 11

    The tarts can be served warm or at room temperature.

12. 12

    You can also cool them, then refrigerate and re-heat briefly just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.