Oven Roasted Tomato and Manchego Tartlets

By carvalhohm

Ingredients

• 8 large plum tomatoes (about 2 lbs.), quartered lengthwise
• 2 tbsp. plus 1 teaspoon GOYA® Extra Virgin Olive Oil, divided
• 1/2 tsp. GOYA® Sazonador Total
• 4 tsp. chopped fresh thyme, divided
• 1 package (11.6 oz.) GOYA® Discos (frozen turnover dough), thawed
• 1 1/2 cups shredded manchego cheese
• 1/2 cup fresh basil leaves, slivered

Details

Servings 8
Adapted from goya.com

Preparation

Step 1

1. Preheat oven to 400°F. Line rimmed baking sheet with foil. Place tomatoes in center of sheet. Add 1 tablespoon olive oil, Sazonador Total, and 2 teaspoons thyme; toss until evenly coated. Arrange, cut sides up, in single layer. Bake until reduced slightly and edges are browned, about 1 hour. Chill and coarsely chop.

2.Brush thawed Discos with 2 teaspoons olive oil. Sprinkle on ½ cup manchego cheese and remaining 2 teaspoons thyme. Bake until pastry is golden, about 14 minutes.

3. Top with tomatoes (about 2 tbsp. each) and remaining cheese. Bake 5 minutes or until cheese is melted. Drizzle with remaining 2 teaspoons olive oil and top with slivered basil.