Tomatoes On Puff Pastry

In addition to the great assortment of desserts that Tim made this weekend, he found time to cook dinner for the two of us.  After years of having the worst tomatoes to choose from in our garden, we have finally figured out the key to growing great tomatoes. We picked several varieties and Tim found a great way to serve them - this makes a great side dish or appetizer:

TOMATO TARTLETS

Makes 10

All purpose flour for rolling

1 sheet frozen puff pastry , thawed

2 1/2 ounces grated Jarlsbe( 2/3 cup packed)

3 medium tomatoes , cut into ten 1/4 inch thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

2 white onions, minced and sauteed in olive oil

1/3 cup small basil leaves, for serving

Preheat oven to 375 degrees with racks in upper and middle thirds.  Lightly flour a rolling pin and work surface and roll out puff pastry to a 14 x 16 inch rectangle.  With a 4 in cookie cutter, cut out 10 rounds and transfer to two parchment lined rimmed baking sheets , with a fork, prick each round all over.  Sprinkle 1 tablespoon cheese on each leaving an 1/4 inch border and top with onions and 1 tomato slice.  Brush with oil and season with pepper.

2. Bake until pastry is deep golden at edges 25 to 30 minutes  rotating sheets halfway through.  Let tartlets cool completely on a wire rack. ) Store between layers of parchment in an air tight container, up to 1 day).  Optional to serve, top with basil.