- Prep Time
- 5 mins
- Total Time
- 45 mins
- Serves
- Serves 12
Ingredients
- 1/2
- puff pastry, thawed
- 198
- 1
- egg yolk
- 0
- 1
- cold water
- 15
- 1
- butter
- 15
- 2
- garlic, minced
- 0
- 1
- brown sugar
- 5
- 1
- Aged Balsamic Vinegar of Modena
- 15
- 1
- Candi-to™ Mini Sweet Tomatoes, halved
- 280
- 1/4
- each salt and pepper
- 1
- 1/2
- fresh Basil, chopped
- 0
- 2
- shaved La Tomme de Brebis de Charlevoix cheese (approx. 1/3 cup/75 mL)
- 60
Method
- Step 1
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll out dough to a 1/8-in. (3 mm) thickness. Using a 2-in. (5 cm) round cookie cutter or glass, cut out 12 circles and place on a parchment paper-lined baking sheet. Beat together yolk and warm water and brush over dough. Bake, 10 min.
- Step 2
- Remove baking sheet from oven and place a second baking sheet overtop, pressing down gently to stop pastry circles from rising any further. Place stacked baking sheets in oven and bake, 8 min. Remove from oven.
- Step 3
- Meanwhile, in a skillet over medium heat, cook butter and garlic without browning, about 2 min. Add sugar and vinegar, stirring until sugar is dissolved and liquid comes to a boil. Add tomato halves and cook 5 to 8 min. or until slightly caramelized. Season with salt and pepper. Remove top baking sheet and divide tomatoes over pastry circles. Bake, 5 min. Garnish with basil and cheese.
Tips
If you don’t have a small cookie cutter, you can use a shot glass or egg cup to cut the puff pastry circles.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 140
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Cholesterol:
- 20 mg
- Protein:
- 3 g
- Sodium:
- 90 mg
