virgin olive oil

CT LIVE!: French Tomato Tartlets

French Tomato Tartlet
Makes: 2 tartlets

INGREDIENTS

  • 1 package good-quality puff pastry dough
  • ¾ pound cherry tomatoes, halved
  • ¼ pound gruyere cheese, grated
  • 4 oz diced pancetta
  • 1 medium shallot, cut into thin rings
  • ¼ cup fresh basil leaves, chiffonaded
  • ¼ cup all-purpose flour
  • Extra virgin olive oil

STEPS

Preheat the oven to 375 degrees.

Sauté pancetta in a medium-high heat pan for about 10 minutes, until just crispy.

Thaw the pastry dough according to the direction on the packet. Cut pastry dough into two 8×6 pieces. Sprinkle with all-purpose flour. Brush pastry with extra virgin olive oil.

Leaving a 1-inch boarder around all edges of the pastry, added a generous layer of grated gruyere to each piece. Sprinkle pancetta, splitting the 4 ounces evenly on each piece.

Add tomato slices, skin down, in a single layer on top of the gruyere and pancetta. Lightly sprinkle a dusting of gruyere on top of tomatoes. Sprinkle with shallot rings.

Score the 1-inch border around the pastries with a fork.

Place in the oven for 25 minutes. Sprinkled chiffonaded basil on top of each pastry. Bake for another 5 minutes. Serve immediately.

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