Tomato-Baby Bell Pepper Tartlets – a delicious recipe with pastry, cheese, canola mayonnaise, garlic, grape tomatoes, baby bell peppers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 400u00b0.", "Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9inch rectangle. Cut dough into 20 (2 1/4 x 2inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.", "Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400u00b0 for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.", "Wine Match: A smooth, light-tannin red like Michele Chiarlo, Barbera d'Asti ""Le Orme,"" Italy ($14) has vibrant fruit and tangy acidity that easily handles the rich -Parmigiano-Reggiano and allows the sweet tomatoes and peppers to shine. -Scott Jones"]
164
kcal
Calories
8
g
Fat
18
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 sheet frozen puff pastry dough, thawed, 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, 2 tablespoons canola mayonnaise, 1 small garlic clove, minced, and more.
Yes, Tomato-Baby Bell Pepper Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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