Tomato Tarts

I love Paula Deen, 
(even if she makes really bad for you food--that's so good).
I know that she is trying to be better, 
but, like her,
I really like butter to and it makes food taste so good!!

Ha!! Ha!!--Paula Deen--you so funny!!
Really, y'all butter does make everything better, along with bacon and puff pastry--
which leads me to our post today.

Which, has no butter in it, but does have puff pastry.

Don't these look incredible.
They were--one of my new favorites.
We devoured them.

Tomato Tarts
(slightly adapted from Food Network--Paula Deen)

1 sheet frozen puff pastry
Flour, for rolling
Olive oil, for brushing
1/2 cup grated white Cheddar cheese
4 or 5 Italian plum tomatoes, cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons fresh thyme leaves, chopped fine
1/2 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.

Remove the puff pastry from the freezer and allow it to thaw for 20 minutes.

Unfold the pastry on the counter and roll down, using enough flour to prevent sticking.  Brush the dough with olive oil and, using a 1 1/2- or 2-inch biscuit cutter, cut out rounds of dough.  Place the puff pastry rounds on the prepared baking sheet and poke the surface of the pastry with a fork.  Top each round with a small amount of the Cheddar, then with a tomato slice.  Sprinkle salt and pepper to taste over the tomato, and then sprinkle on a pinch of thyme and about 1 teaspoon of the Parmigiano-Reggiano cheese.  Bake for about 15 minutes.  Let cool for 2 to 3 minutes before serving.



  1. I cannot wait to try these yummy looking appetizers. I LOVE Paula too!

  2. That pic is hilarious! And your tomato tarts look delicious!

  3. OMG!!!! These look ahhhhhmazing! Amanda @

  4. Okay, so that's HILARIOUS!!!!!
    I'm pinnin' the recipe, too. Sounds delicious.


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