As I mentioned in my previous post, I made these tarts for a brunch my husband and I hosted last weekend. They are some of my favorite tarts to make and to serve during a fun gathering. They go best with an arugula salad, tossed in a lemon vinaigrette. To be featured in my next post.
BLUE CHEESE, TOMATO, AND THYME TARTS
Makes 15 – 20 tarts
1 sheet Puff Pastry (preferably Dufour brand)
6 – 8 oz Blue Cheese
1 cup Cherry Tomatoes
1 tablespoon fresh Thyme
3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
15 – 20 grinds Black Pepper
Thaw the puff pastry according to the package instructions.
Begin by slicing the shallots and cherry tomatoes, and placing them in a bowl with the salt. Allow them to soften by sitting at room temperature for about 15 minutes. In the meantime, sprinkle a little flour on a clean surface, and roll out the puff pastry. With a round cookie cutter, cut out individual round tarts. You may want to prick each tart with a fork to keep the pastry from rising in the oven. I, however, don’t prick them, as I like the way they look when they rise.
Preheat the oven to 425 degrees Fahrenheit.
After you crumble the blue cheese, place about a teaspoon of it on each tart, followed by a couple of tomatoes, a few shallots, some fresh thyme, freshly ground pepper, and a drizzle of olive oil. Place the tarts on parchment paper and into the oven for about 15 to 20 minutes. When they are done, take them out of the oven and allow them to sit, until they reach room temperature. Plate them and serve them with whatever you would like, preferably an arugula salad with a lemon vinaigrette. ENJOY!