Tartlettes de Tomates
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and sauté until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée, about 30 minutes. Set aside.
Step 2
Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
Step 3
Spread generous 2 tablespoons tomato purée over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over purée on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
Step 4
Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
Step 5
Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.
