Categories: Appetizer

Ingredients

• 1 sheet frozen puff pastry dough, thawed
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 2 tablespoons canola mayonnaise
• 1 small garlic clove, minced
• 8 grape tomatoes, cut into 1/8-inch-thick slices $
• 3 baby bell peppers, cut into 1/8-inch-thick rings
• 2 teaspoons fresh thyme leaves

Directions

1. Preheat oven to 400°.

2. Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 × 9–inch rectangle. Cut dough into 20 (2 1/4 × 2–inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.

3. Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.

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