Tomato-Baby Bell Pepper Tartlets

Tomato-Baby Bell Pepper Tartlets

Yield: Makes 20 appetizers

Ingredients

  • 1 sheet frozen puff pastry dough, thawed
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 2 Tbsp. mayonnaise
  • 1 small garlic clove, minced
  • 8 grape tomatoes, cut into ⅛in. slices
  • 3 baby bell peppers, cut into ⅛in. rings
  • 2 tsp. fresh thyme leaves

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Unfold dough on a lightly floured work surface and roll gently into a 10x9 in. rectangle. Cut dough into 20 equal rectangles and prepare for the addition of toppings.*

3. Whisk together the cheese, mayonnaise, and garlic. Spread a scant ½ tsp. of the cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings.

4. Bake for 15 minutes or until dough is lightly browned. Remove from oven and sprinkle with thyme.

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