Ingredients
Scale
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 1 (28 oz) can crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or use paper liners. Unfold the thawed puff pastry and cut out 12 circles using a 2.5-inch cookie cutter or a sharp knife. Press each circle into a muffin cup, ensuring the pastry goes up the sides.
- Step 2: In a medium bowl, combine the crushed tomatoes, Parmesan cheese, basil, garlic, oregano, salt, and pepper. Mix well to combine all the ingredients.
- Step 3: Spoon the tomato mixture evenly into the prepared puff pastry cups, filling them about ¾ full.
- Step 4: Bake for 15-20 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Step 5: Let the tartlets cool in the muffin tin for a few minutes before carefully removing them and serving warm or at room temperature.
Notes
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days, reheating gently in the microwave or oven for optimal enjoyment.
- For a delightful reheating experience, pop them briefly back into a preheated oven at 350°F (175°C) until warmed through and the pastry is crisp again.
- Serve these elegant tartlets as an appetizer for a dinner party, or enjoy them as a sophisticated lunch alongside a simple green salad.
- To prevent soggy bottoms, blind bake the pastry cups for 5 minutes before adding the tomato mixture, allowing the excess moisture to evaporate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American