TOMATO AND TAPENADE TARTLETS

This was a great way to finish up the last of the summer basil and tomatoes. Simple and elegant, I paired the tartlets with a salad and a glass of wine for myself and my husband.

TOMATO AND TAPENADE TARTLETS

1/2 package of frozen puff pastry, thawed

1/2 cup olive tapenade

5 ripe medium tomatoes, cut into 1/4 inch slices

6 slices of cheddar (the recipe called for fresh mozzarella, but I like something a little more flavorful)

sea salt

balsamic glaze and olive oil to drizzle

12 basil leaves

Heat oven to 400F.

Line a baking tray with parchment paper. Roll pastry out on floured surface to 13 inch square. Using a round cookie cutter, cut out 6 rounds, transfer to baking tray. Pierce each round with fork. Top with another sheet of parchment and another baking sheet. Bake 10 minutes. Remove from oven, place on rack to cool.

Spread a generous tablespoon of tapenade over each pastry round, top with artfully arranged tomato and cheese slices. Bake 5 minutes, until cheese is melted and bubbly. Arrange basil leaves on top of each tartlet, drizzle with olive oil and balsamic glaze, sprinkle with sea salt and serve immediately.

Enjoy!

Recipe adapted from Bon Appetit, August, 2008

www.bonappetit.com