Upside Down Tomato Tarts
Yield:
12 Servings
Ingredients
- 1 pound Campari tomatoes, sliced ½-inch thick
- 1½ teaspoons kosher salt
- ¾ cup grated Parmesan cheese
- 2 large eggs, divided
- ¼ cup Blue Plate Mayonnaise + extra for garnish
- 2 tablespoons chopped fresh basil
- 1½ teaspoons chopped fresh thyme
- ¼ teaspoon all-purpose flour
- ½ teaspoon ground black pepper
- 1 (17.3-ounce) package puff pastry dough
- 1 tablespoon water
- Fresh basil or thyme leaves, for garnish
Directions
- Line a baking sheet with paper towels. Lightly spray the wells of a 12-cup muffin pan with baking spray containing flour.
- Place tomato slices on the prepared baking sheet. Sprinkle with salt and let stand at room temperature for 30 minutes. Pat dry with paper towels.
- In a medium bowl, stir together Parmesan cheese, mayonnaise, 1 egg, basil, thyme, flour, and pepper. Set aside.
- On a lightly floured surface, roll puff pastry to ⅛-inch thickness. Using a 2¾-inch round cutter, cut 12 circles from the dough.
- Place 1 tomato slice in each muffin cup. Spoon about 2 tablespoons of the cheese mixture over each tomato slice. Press a pastry circle over the filling in each cup, tucking the edges down into the muffin well. Freeze for 15 minutes.
- Preheat oven to 400°F. In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the tops of the pastry with the egg wash.
- Bake for 10 minutes. Cover loosely with foil and reduce oven temperature to 350°F. Continue baking until golden brown and an instant-read thermometer inserted in the center registers 175°F, about 20 minutes more. Let cool in the pan for 10 minutes.
- Using an offset spatula, carefully remove tarts from the pan.
- Garnish with a dollop of mayonnaise and fresh basil or thyme leaves, if desired. Serve warm. Tarts can be stored in an airtight container in the refrigerator for up to 2 days.
