In summer, the supply of delicious and tasty tomatoes is always at its best. If you grow your own tomatoes, it may happen that there is a time when everything is ripe at the same time, and you got more tomatoes than you could snack on your own. This is the time when recipes like this one here for Tartlets with Cream Cheese & Tomatoes come in handy. With a recipe like that, you can quickly get rid of quite a few tomatoes and create something delicious at the same time. A snack for your summer party, a picnic, or maybe something for your lunch box at work. These small tartlets are great when warm but also taste great when eaten cold ;)
We have several tomato plants on our terrace here. This summer they were quite generous and provided us with a lot of tomatoes. Some of them ended up on top of these tartlets here. Unfortunately, there weren’t enough little tomatoes to make the tartlets with only the homegrown tomatoes… someone thought he could eat them and did not ask if they were still needed. Not blaming anyone but… ;P Well, the farmer’s market is close by, and they had matching tomatoes, so everything turned out well (nonetheless) ;P
Anyway. Theoretically, you can prepare this snack all year round. Tomatoes are available in supermarkets pretty much every day of the year. In summer, though, tomatoes taste better I think. They get more sun, have more flavors… but hey. You use what you can get ;)
If you feel the same about summer and winter tomatoes I have a little tip for you. Add some additional sun-dried tomatoes (the ones that are stored in oil) to the cream cheese and spread that on the puff pastry before adding the fresh tomatoes. Those sun-dried tomatoes have a lot of flavor, and they will boost the overall taste of the tartlets.
In case you like finger food and little snack bites – I got much more here on the blog. Two of my favorite recipes are these extremely delicious Potato Skins with Bacon & Cheese and my Deep-fried Mac ‘n’ Cheese Balls. So good! They might not be the healthiest snacks but… who cares?! You don’t eat that stuff every day ;P
INGREDIENTS / ZUTATEN
(10 servings)
1 package (270g) of puff pastry (refrigerated)
5.3 oz. (150g) cream cheese (e.g. Bresso with Sea Salt)
1.8 oz. (50g) grated Parmigiano
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
salt, pepper
1 small egg, whisked
about 14 oz. (400g) small tomatoes, halved
some olive oil for drizzling
(10 Portionen)
1 Packung (270g) Blätterteig (gekühlt)
150g Frischkäse (z. B. Bresso mit Meersalz)
50g Parmesan, gerieben
1 TL Knoblauchpulver
1 TL getrockneter Oregano
1 TL getrocknetes Basilikum
Salz, Pfeffer
1 Ei (M), verquirlt
etwa 400g kleine (bunte) Tomaten, halbiert
etwas Olivenöl zum Beträufeln
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 430°F (220°C). Line two baking sheets with baking parchment and set aside. Remove the puff pastry from the fridge and let it warm up for a few minutes.
2. Unroll the puff pastry and cut it into 10 rectangles. Some ready-made puff pastry rolls might be smaller but thicker – in this case, you might only get 8 rectangles. If you prefer the tartlets larger you can make them in a different size anyway. Place the puff pastry rectangles on the two baking sheets with some space in between them. Cut a border into each rectangle that is about 0.4 inches (1cm) wide.
3. Mix the cream cheese with grated Parmesan, garlic powder, dried oregano, and basil. Season with salt and pepper to taste and then spread this cream on the puff pastry rectangles. Stay away from the orders – they should be free from cream cheese or any topping. Brush the edges of the tartlets with egg wash and then place the halved tomatoes on top of the cream cheese. Don’t be shy here and add a good amount of tomatoes on each piece of pastry ;) Drizzle the tomatoes with some olive oil, season once more with salt and pepper to your liking, and bake in the preheated oven for about 20 minutes. Halfway through the baking time, switch the trays so both batches bake and brown evenly. Remove the small tarts from the oven and let them cool on a wire rack for a moment. Serve while still warm or cooled – both are fine.
1. Den Ofen auf 220°C (430°F) Ober-/Unterhitze vorheizen. Zwei Bleche mit Backpapier auslegen und zur Seite stellen. Den Blätterteig aus dem Kühlschrank nehmen und einige Minuten aufwärmen lassen.
2. Den Blätterteig entrollen und auf einem Küchenbrett in 10 Rechtecke schneiden. Manche fertigen Blätterteigrollen sind etwas kleiner und dafür dicker – hier kommen dann natürlich weniger Rechtecke raus. Man kann die Tartelettes natürlich auch größer machen, wenn man das möchte. Die Blätterteig-Rechtecke mit etwas Abstand zueinander auf die beiden Backbleche setzen. Die Rechtecke mit einem Messer einschneiden, damit rundum ein etwa 1cm breiter Rand entsteht.
3. Den Frischkäse mit geriebenem Parmesan, Knoblauchpulver, Oregano und Basilikum verrühren. Nach Belieben mit Salz und Pfeffer würzen und dann auf den Blätterteig-Rechtecken verteilen. Man sollte darauf achten, dass man innerhalb des eingeschnittenen Rands bleibt. Den Rand der Tartelettes mit verquirltem Ei bestreichen und dann die halbierten Tomaten in den Frischkäse drücken – hier sollte man nicht schüchtern sein und eine gute Portion Tomaten auf jedes Teigstück setzen ;) Die Tomaten mit etwas Olivenöl beträufeln, nach Belieben noch einmal mit etwas Salz und Pfeffer würzen und dann für etwa 20 Minuten im vorgeheizten Ofen backen. Nach der Hälfte der Backzeit die Bleche einmal tauschen, damit alles gleichmäßig durchbackt. Die kleinen Tartes aus dem Ofen holen und auf einem Kuchengitter ein wenig abkühlen lassen. Noch warm oder abgekühlt servieren.
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Here is a version of the recipe you can print easily.
Print
Tartlets with Cream Cheese & Tomatoes
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 10 1x
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy-to-prepare snack for a picnic in the park or the next game night with friends: Tartlets with Cream Cheese & Tomatoes. So good!
Ingredients
1 package (270g) of puff pastry (refrigerated)
5.3 oz. (150g) cream cheese (e.g. Bresso with Sea Salt)
1.8 oz. (50g) grated Parmigiano
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
salt, pepper
1 small egg, whisked
about 14 oz. (400g) small tomatoes, halved
some olive oil for drizzling
Instructions
1. Preheat the oven to 430°F (220°C). Line two baking sheets with baking parchment and set aside. Remove the puff pastry from the fridge and let it warm up for a few minutes.
2. Unroll the puff pastry and cut it into 10 rectangles. Some ready-made puff pastry rolls might be smaller but thicker – in this case, you might only get 8 rectangles. If you prefer the tartlets larger you can make them in a different size anyway. Place the puff pastry rectangles on the two baking sheets with some space in between them. Cut a border into each rectangle that is about 0.4 inches (1cm) wide.
3. Mix the cream cheese with grated Parmesan, garlic powder, dried oregano, and basil. Season with salt and pepper to taste and then spread this cream on the puff pastry rectangles. Stay away from the orders – they should be free from cream cheese or any topping. Brush the edges of the tartlets with egg wash and then place the halved tomatoes on top of the cream cheese. Don’t be shy here and add a good amount of tomatoes on each piece of pastry ;) Drizzle the tomatoes with some olive oil, season once more with salt and pepper to your liking, and bake in the preheated oven for about 20 minutes. Halfway through the baking time, switch the trays so both batches bake and brown evenly. Remove the small tarts from the oven and let them cool on a wire rack for a moment. Serve while still warm or cooled – both are fine.
Notes
Let’s get baking!
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