French Tomato Tartlet
Makes: 2 tartlets
- 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
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.