Tomato Manchego Tartlets
by Vicki Brunsvold, Tastemaker in Residence
all-purpose flour, for work surface
2 sheets frozen puff pastry, thawed
2 Tbsp Dijon mustard
4oz Manchego cheese, grated (about 1 cup)
4-5 Roma tomatoes, sliced into 32 slices
1-2 Tbsp olive oil
Kosher salt and cracked black pepper
Preheat oven to 375. Line two baking sheets with parchment paper.
On floured work surface, roll out puff pastry into two 12” X 14” rectangles.
Using 3” cookie cutter, cut out 32 rounds, arranging on baking sheets.
Prick all over with fork and freeze sheets for 10 minutes.
Dab center of each pastry round with mustard and sprinkle with cheese.
Top each with tomato slice, brush with olive oil and season with salt and pepper.
Bake, rotating sheets halfway through, until golden brown, about 25-30 minutes.
Cool completely on sheets.