John Myers
Cherry Tomato Tartlets
The perfect cherry tomato tartlets recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry from the refrigerated shelf
- 100 g Creme fraiche Cheese
- 1,5 tbsp Freshly grated Parmesan
- 1 Egg yolk
- 4 Stems Thyme
- 12 Cherry tomatoes, red and yellow
- Salt
- Pepper from the grinder
- Goat cream cheese, herb cream cheese or Gorgonzola
- Roll out the puff pastry. Cut out 6 circles with a diameter of approx. 10-11 cm. Place in lightly greased tartlet molds, leaving an edge. (Do not grease silicone molds, just rinse with cold water)
- Mix together the créme fraîche, Parmesan and egg yolks. Wash the thyme, pat dry and pluck the leaves from the stems, except for a few for garnish. Stir the thyme into the créme fraîche mixture. Season with salt and pepper. Quarter the cherry tomatoes. Spread about 1 tbsp of the mixture on the bottom of the tartlets. Arrange 4 pieces of cherry tomatoes on top. Sprinkle with crumbled goat cheese, Gorgonzola or cream cheese as desired. @ We like all three variants.
- Bake the tartlets in a preheated oven at 200 ° C for about 20 minutes. Garnish the tartlets with thyme if necessary.
- 4th variant: instead of the tomatoes, peel the red onions and cut into fine rings. Pour onto the créme fraîche mixture. If you don’t like thyme so much, you can also use basil or rosemary.
Facebook Comments