I’ve become obsessed with puff pastry. It’s something that you can transform into a variety of things, and not to mention, the flaky, buttery crust. I’ve made a few things with it, but so far, this is one of my favorites.
It also may be one of my favorite because gruyere is involved. Where there is gruyere, there is greatness. It can be one of the more expensive cheeses, but it’s so worth it. You could definitely substitute parmigiano-reggiano or something of that sort, but gruyere is where it’s at, y’all.
These are a great party food to serve as hors d’oeuvres. They’re easy to make, and people can pick them up and eat them in a couple of bites. Obviously, they’re best when they’re still warm, but they’re not too shabby at room temp, either. PPF. Perfect Party Food. It’s a thing.
So, make these for a party, or make them all for yourself to eat while watching the new season of House of Cards. We won’t judge.
Gruyere & Tomato Tartlets
Yield: 14 tartlets
Prep time: 15 minutes, plus hours of chilling in the fridge if needed
Cook time: 20-25 minutes
- 1 puff pastry sheet, chilled. (It comes frozen, so you will need to put it in the fridge for a few hours to chill it, or on the counter if you need to speed up the process)
- 4-5 tomatoes on the vine, sliced thin
- 3/4 – 1 C freshly grated gruyere (mine was pretty thinly grated)
- Couple of basil leaves, julienned
- Extra virgin olive oil, for drizzling
- Preheat the oven to 400 degrees. Once the dough is chilled enough to the point you can roll it out, roll out into a large sheet on floured work surface. It should be about 9×13″.
- Using a biscuit cutter, cut out the rounds, about 14. If you do not have a biscuit cutter, use a sharp pairing knife and a medium-sized cup to trace and cut the tartlets. Gently run a pairing knife just on the inside of the puff pastry (like a picture frame). This will help the edges puff up when baking.
- Place tartlets on baking stone/cookie sheet (I baked them 7 at a time). Sprinkle the cheese evenly over the tartlets, about 1 T per tartlet.
- Thinly slice the tomatoes. To ensure that the puff pastry does not get soggy, place the sliced tomatoes on paper towels for a couple of minutes to soak up excess water/liquid. Gently pat the tops with a paper towel.
- Place the tomatoes on top of the puff pastry and cheese. The tomatoes should be just about the size/a little smaller than the puff pastry.
- Sprinkle the tops with salt and lightly drizzle with extra virgin olive oil.
- Bake for 20-25 minutes until the tartlets puff up and turn golden.
- Place julienned basil leaves on top right after pulling them out of the oven.