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CT LIVE!: French Tomato Tartlets

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    NEWSLETTERS

    CT LIVE!: French Tomato Tartlets

    Grace Vallo from Tastefully Grace showed Jimmy how to make this dish using fresh summer tomatoes. (Published Tuesday, Aug. 27, 2019)

    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.