TOMATO & ZUCCHINI TARTLETS
Prep 20 Min. | Total 45 Min. Makes 18
Puff pastry appetizers are the best way to start a party — whether it’s a family barbecue or a Friday night with friends. Use this recipe as a guide and add your own creative spin based on whatever’s in season.
1 1/2 cups ricotta
1/2 cup coarsely grated Parmesan
1/4 tsp salt
1 tsp finely chopped sage
1 tsp lemon zest
450-g pkg butter puff pastry sheets, thawed
1 small heirloom tomato, thinly sliced
1 small zucchini, thinly sliced
2 tsp olive oil
1/2 tsp flaked sea salt, such as Maldon, optional
1. Position racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment.
2. Combine ricotta with Parmesan and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Divide mixture in half between 2 bowls. Stir sage into 1 portion and lemon zest into the other portion.
3. Unroll puff pastry sheets. Use a 3-in. round cookie cutter to cut out 18 circles. Place
1 inch apart on prepared parchment-lined baking sheets.
4. For half the rounds, scoop 1 tbsp of sage-ricotta mixture onto each. Scoop 1 tbsp of lemon-ricotta mixture onto each remaining round. With the back of a spoon, flatten mixture, leaving a 1/4-in. border around the edges.
5. Top each sage-ricotta round with 1 or 2 tomato slices. Top each lemon-ricotta round with 3 overlapping zucchini slices. Brush oil lightly over tomatoes and zucchini.
6. Bake in top and bottom thirds of oven, switching halfway through, until vegetables are soft and pastry is golden, 25 to 30 minutes. Sprinkle with sea salt before serving. Tip: When choosing a tomato, pick one with a diameter of about 3 inches so the slices nicely cover the pastry circles.