Tomato and Asiago Tartlets

Easy appetizers are my go-to for any time of the year, but especially during the holidays. I’ve always believed that cooking doesn’t need to be complicated and dishes to pass for festive gatherings can be fresh and easy.

These Tomato and Asiago Tartlets hit all the right notes by being easy to make, using fresh tomatoes and adding some cheese. Because who doesn’t like cheese? For me, the key to the flavor of the recipe is the stone ground mustard that is spread on the puff pastry. It packs just enough flavor to complement the other elements of the tartlets. Also, use fresh Asiago cheese, as it is smoother and melts quicker than the aged Asiago. If aged crumbly Asiago is all you can find, that is fine. You can also use a different cheese if you prefer, such as mild white cheddar or Gruyere.

Prepping the Ingredients

Using a Trimmer, slice the Roma tomatoes into quarter-inch slices.

Chiffonade the basil using a 7-5/8″ Petite Chef. If you’re unfamiliar with the technique of chiffonade, check out our video for step-by-step instructions.

Making the Tartlets

Start by unwrapping the thawed puff pastry onto a cutting board so that the sheet is flat (you will use both sheets). If you want the pastry to be thick, leave as is, but if you want the pastry to be a little thinner, you can roll the pastry out a bit. Use a two-inch cookie cutter (or the top of a small glass) to cut out circles from the puff pastry. If you’re tomato slices are larger than two-inches round, you can instead use a three-inch cookie cutter or glass to cut out the rounds.

Place the rounds onto a parchment-lined baking sheet. There should be approximately 24 circles. Then, use a Stainless Dinner Fork, prick the rounds.

Place the baking sheets into the refrigerator for around 10 minutes so they firm up a bit and are easier to work with.

Take the baking sheets out of the refrigerator and place on your work space. Evenly distribute the mustard between the rounds and smear it within each round. Sprinkle the Asiago cheese over the mustard, dividing the cheese evenly.

Top each round with a tomato slice.

Brush each round (including the tomato) with olive oil and season with salt and pepper. In a 375 F oven, bake for around 30 minutes or until the pastry becomes golden brown. Make sure you rotate the two baking sheets halfway through the baking process. Cool the tartlets on a wire rack. Once cooled, top with basil and serve.

Tomato and Asiago Tartlets are a great easy-to-make appetizer to bring to any occasion. They look beautiful, are grab-and-go and taste amazing. Tomato, cheese and puff pastry – a delicious bite!