Late Summer Tomatoes: Paprika Potato and Tomato Tarts

Puff pastry slathered with an herby cheese, topped with potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky. Yum!

We've have wonderful summer tomatoes this year and I've been using them in so many dishes this summer such as Tomato Avocado & Grilled Corn Salad, Simple Mediterranean Salad, or even my Green Bean, Chicken & Tomato Stir Fry.  Tomato Pie is a long standing southern dish that is completely scrumptious with fresh summer tomatoes, and today's recipe is a variation of that.  Here's a way to use some of those sweet dainty grape tomatoes while creating a light vegetarian dish that can be a main entree or served as a side dish.

PAPRIKA POTATO AND TOMATO TARTS

I served this as a light dinner along with a squash salad (recipe coming soon) since we've been having so much heat.  While this does require the oven, the amount of time to cook is relatively short which helped to keep the heat in the kitchen down.  

Light puff pastry is slathered with an herby delicate cheese and topped with thinly sliced potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky.  

Look how elegant these look!  They are really easy to put together and turn out wonderfully delicious.  They have such an outstanding presence they will make a splash when serving to family or guests.  Cut these into even smaller squares and enjoy as an appetizer at a cocktail party.  They are certainly versitile.

I hope you will enjoy these, they are quite a treat!

Enjoy!

KITCHEN TIP:  Use a mandoline to get wonderful thin sliced potatoes.  Be sure to use a guard or a cut resistant glove to keep your finders safe!  I use this one.  

Paprika Potato and Tomato Tarts

Makes 6 servings

1/2 pkg. frozen puff pastry, thawed
1/3 c. Boursin garlic and fine herbs cheese
1/4 lb small gold potatoes, but into very thin round slices
1 1/2 tsp thyme
2 tsp olive oil
1/2 tsp salt
1/4 tsp paprika
6-8 grape tomatoes
1/2 shallot, thinly slice lengthwise
1 egg, lightly beaten

Preheat the oven to 400 degrees.

Dust a service area lightly with flour and unfold the puff pastry.  Cut the pastry into 6 equal rectangles by cutting one horizontally down the middle, and then vertically cutting 1/3 of the way and then 2/3 of the length.  Score each of the rectangles along the edge to make a 1/2" border.  Do not cut completely through the dough.  Transfer the squares to a sheetpan.  Using an offset spatula divide the cheese among the rectangles, spreading with the scored border. 

In a medium bowl toss the potatoes, thyme, oil salt, and paprika together to coat.  Place potatoes over the cheese on the pastry.  Using a serrated knife cut the grape tomatoes into thirds lengthwise.  Arrange over the tomatoes.  Top with shallots.  Use a pastry brush to brush the borders with the egg wash.

Bake until pasty is golden brown and potatoes are tender, 15 - 20 minutes.  Serve immediately.