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- 3 cups grape tomatoes
- 1 sweet onion, quartered and thinly sliced (about 2 cups)
- 2 tablespoons olive oil
- 1 tablespoon snipped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon sherry vinegar
- 1 17.3ounce package (2 sheets)frozen puff pastry sheets, thawed
- Manchego or Parmigiano-Reggiano cheese shavings
1. Preheat oven to 400 degrees F. Prick tomatoes with a fork or the tip of a sharp knife. In an ungreased 15x10x1-inch baking pan, combine tomatoes, onion, oil, rosemary, salt, and pepper. Roast for 25 to 30 minutes or until onion is tender. Remove from oven. Sprinkle with vinegar; cool.
2. Meanwhile, line a large baking sheet with parchment paper or foil. On a lightly floured surface, unfold puff pastry. Using a 3-inch round cookie cutter, cut pastry into rounds. Place rounds on the prepared baking sheet.
3. Spoon about 2 tablespoons of the roasted tomato mixture onto each pastry round. Bake for 15 to 20 minutes or until edges are puffed and golden brown. Let stand on baking sheet for 5 minutes before serving. Garnish with cheese. Makes about 18 tartlets.
- Servings Per Recipe 18,
- cal. (kcal) 154,
- Fat, total (g) 11,
- chol. (mg) 1,
- carb. (g) 13,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 2,
- sodium (mg) 196,
- Percent Daily Values are based on a 2,000 calorie diet
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