These little guys look like little pizzas or pizzettes, and I had a lot of fun making them with the help of my 4-yr old niece! I followed Giada’s recipe (for my project) but there are so many varieties of toppings to play around with for this recipe! It can fit into many types of themed parties! Think Greek – olives and feta OR Filipino – sardines and tomatoes???! (Sardines in pizza is actually very tasty and my mom’s favorite in Manila, Philippines).
Puff pastry can be used for many different types of appetizers and is great for finger foods as it is easy to pick up and hold. As my rule of thumb, I make sure that the pieces are 1-2 bites each for appetizers.
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 1/3 cup olive tapenade
- 1 cup (2 1/2 ounces) shredded fontina cheese
- 8 cherry tomatoes, quartered
- 6 basil leaves, chopped
- Fleur de sel or other large flake sea salt
Special equipment: a 2 1/4-inch round cookie cutter
Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
Transfer the tartlets to a platter and garnish. Continue reading
Scrumptious Crumb 
