Tomato-Manchego Tartlets

By therman

Country Living

Ingredients

• all-purpose flour, for work surface
• 2 sheets frozen puff pastry (from one 17.3-ounce package), thawed
• 2 tbsp. Dijon mustard
• 3 oz. Manchego cheese, grated (about 3/4 cup)
• 4 small to medium tomatoes (about 1 pound), sliced into 24 slices
• 4 tsp. extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• Chopped chives, for garnish

Preparation

Step 1

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
On a floured work surface, roll puff pastry into two 10"-x-13" rectangles. Cut 24 rounds using a 3" cookie cutter. Prick rounds all over with a fork. Arrange on prepared baking sheets. Freeze 10 minutes.
Dab the center of each pastry with mustard and sprinkle with cheese, dividing evenly. Top with tomato slices and brush with oil, dividing evenly. Season with salt and pepper.
Bake, rotating the sheets halfway through, until pastry is golden brown, 28 to 32 minutes. Cool completely on the sheets on a wire rack.