Angela's Italian Recipe for Tartlets with Zucchini and Tomato Filling

Tartlets with Zucchini and Tomato Filling
(Tartellette con Zucchine e Pomodoro)


Ingredients:

1 package (2 sheets) puff pastry, 1/4 cup all-purpose flour 3/4 cup slow-roasted tomato halves 4 tsp whipped cream cheese 14 thin slices of zucchini 4 sprigs fresh thyme 1/4 cup grated Parmigiano-Reggiano cheese Fresh black pepper Extra-virgin olive oil, for drizzling

Directions:

Defrost the puff pastry according to the package directions. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, and set aside. Remove defrosted puff pastry from its wrapping. Dust the countertop with some of the flour (a tablespoon or two). Unfold one sheet of pastry. With a rolling pin, roll the pastry just slightly thinner than it comes in. Using a 4-inch round cookie cutter, pastry cutter, or drinking glass, cut out 6-7 pastry circles and place on the baking sheet. Repeat with the second sheet of pastry. Do not re-roll the scraps. Discard them. With a fork, prick lots of holes in the pastry rounds, making sure to keep a 1/2-inch border unpricked all the way around. In a blender, combine the slow-roasted tomato halves and cream cheese, and process into a smooth paste. Spread the mixture in the center of each pastry round. Top each round with a slice of zucchini, a few leaves of thyme, a sprinkling of Parmigiano cheese, a bit of black pepper and a drop or two of olive oil. Bake at 400F° for 10 minutes, until the pastry is puffed and lightly golden. Serve hot or at room temperature. Makes 12-14 tartlets.

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