Mini Puff-Pastry Tartlets Recipe

Serve the mini tartlets warm, sprinkled with chopped fresh herbs of your choice.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 lb. (1.3 kg) puff pastry
  • 1 large yellow bell pepper, seeded and cut into thin strips
  • 3 oz. (75 g) Parmesan cheese, grated
  • 4 tomatoes, sliced

[/ingredients-left]
[ingredients-right]

  • 6 oz. (175 g) goats’ cheese, crumbled
  • 6 thin slices prosciutto, cut in half
  • 2 mozzarella cheeses, (10 oz./280 g), each cut into 6 slices
  • Chopped fresh herbs, e.g. parsley, chives, basil, to garnish

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cut the pastry into six equal pieces and roll each to a rectangle measuring 9 in. x 6 in. (23 cm x 15 cm). Cut each rectangle into six 3-in. (7.5-cm) squares, to make 36 squares.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat the oven to 425°F (220°C/Gas Mark 7).Dampen enough baking sheets to lay out the pastry squares.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Place the pastry squares on the baking sheets, leaving a space between them, and divide the pepper slices and Parmesan between 12 of them. Top another 12 with the tomato slices and goats’ cheese, and the final 12 with the prosciutto and mozzarella.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake in the oven until the pastry is puffed and golden brown, about 10–15 minutes.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Serve the mini tartlets warm, sprinkled with chopped fresh herbs of your choice.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest