Sometimes I make snap judgments about recipes. Take this week’s ffwD assignment, tomato-cheese tartlets. When I read the title, my first thought was disgust because I had finally purchased a 9-inch tart pan a few weeks ago. I was going to give my tartlet pans a rest but now Dorie wants to make tartlets? My second thought was exasperation in thinking the recipe would require extra effort in making tart dough from scratch. Finally, I was expecting the unenviable task of grating Gruyere with my little grater. My right hand could already feel the impending cramps.
So, imagine my surprise when the recipe called for frozen puff pastry dough, mozzarella cheese, and the option of store-bought pesto sauce! These tartlets were quick to make, albeit a bit more Italian than French in taste. I suppose the use of puff pastry makes them “more French”. That, or the option of using goat cheese instead of the mozzarella. Either way, I wanted to give the tartlets a different flavor twist, so I used agrumato, or infused, lime extra virgin olive oil and peach balsamic vinegar for the toppings. Delicious!
To read what other bloggers thought of these tomato-cheese tartlets, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.