Provençal Tomato Tartelettes Recipe

Provençal Tomato Tartelettes

Provençal Tomato Tartelettes Recipe For a refreshing Easter lunch appetizer, fill small vine tomatoes with your favourite fillings. I've chosen aromatic provencal flavoured breadcrumbs with herbs and garlic. There is no good cuisine without good oil and there is no Provençal cuisine without garlic. Rest each filled tomatoes on a bed of puff pastry disc and baked them until puffed and golden.

Provençal Tomato Tartelettes Recipe

200 g Store-bought fresh puff pastry dough 9 Small vine tomatoes Salt and pepper 3 tbsp Breadcrumbs 2 tbsp Butter, softened 2 Garlic cloves, finely chopped 2 tbsp Flat-leaf parsley, chopped 1 tsp Fresh thyme, chopped Olive oil

1. Line a baking sheet with parchment paper. Roll out the fresh puff pastry dough and cut out 9 dough discs with a 5cm/2inch fluted cookie cutter. Save the trimmings for other use and arrange the discs on the baking sheet, leaving 5-cm/2-inch between each discs. Cover and chill while preparing others.
2. Preheat the oven to 200C/400F. Bring a pot of water to a boil. Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 10 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice a small slice off the bottom and scoop out the seeds and pulp. Set aside.
3. In a bowl, place breadcrumbs, softened butter, finely chopped garlic, and herbs. Stir until well combined. Spoon the filling into the tomato cups. Place a tomato cup on the centre of each puff disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.
4. Drizzle each serving with olive oil. Season with pepper. Serve as an appetizer or as a side dish with Provençal-style roast chicken or leg of lamb.

Provençal Tomato Tartelettes