Recipe Flash: Smoked Mozzarella Tartlettes

SPRING FINGER FOOD MENU: Puff Pastry Wrapped Asparagus; Minted Sweet Pea Dip; Avocado and Radish Crostini

We’ve been playing around with a lot of tartlettes and pizzettes here at BGSK. The craze in our kitchen started back at our holiday dinner, when Phoebe topped mini circles of purchased pizza dough with caramelized onions, cheese, and arugula. Since, we’ve migrated to homemade pizza dough and to puff pastry. But despite these changes, we seem to have met our match in tartlettes. They’re easy but elegant, homey but aesthetically pleasing; they contain a little childhood nostalgia, but they’re easily made adult and gourmet with interesting, tasty toppings. We’ve started to incorporate tartlettes into more dinner party menus than we care to admit, and at last we’re sharing our obsession with you.

From our kitchen, albeit small, to yours,

Smoked Mozzarella & Balsamic-Roasted Cipollini Onion Tartlettes
Makes 30 bites

2 sheets puff pastry
½ lb smoked mozzarella, coarsely grated
1/4 cup crushed tomatoes
1 clove garlic, minced
7 balsamic-roasted cipollini onions*, quartered
1/3 cup Parmesan

*To make the onions, halve this recipe. Caramelized sliced onions made stovetop will also work.

Preheat the oven to 400 degrees.

Using a 2-inch circular cutter, cut the puff pastry into rounds. Line a baking sheet with parchment paper and arrange the rounds on it.

In a small bowl, combine the crushed tomato with the garlic and season with salt and red pepper.

Using a small teaspoon, place a dollop of sauce on each round, and use the back of the spoon to spread it over each tartlette. Cover each with a bit of the mozzarella, one of the onion slivers, and top it off with a sprinkle of Parmesan cheese.

Bake in the oven for 15-20 minutes, until the puff pastry has begun to brown, and the cheese is melted and becoming crusty. Remove and let sit for 5 minutes (the pastry will de-puff in that time). Then serve immediately.

Posted in: Recipe Flash
  • Jessie

    Nice new comment system!

    These sound delicious.

  • SeattleDee

    There’s always a package or two of puff pastry and another of phyllo dough stored in the freezer “for emergency use only”. Now I am tempted to rescue the puff pastry from it’s lonely and forgotten status and celebrate Spring!
    Nice post.

  • Anonymous

    my favs!!!! i love!!!!! could eat them everyday

  • Sarah from 20somethingcupcakes

    SO into anything involving puff pasty, and any little bites ending in -ette for that matter. Can’t wait to try these. xxSAS

  • Maddie

    These look amazing! I was equally intrigued by your link to Avocado and Radish crostini, though. I enjoyed a baguette with butter, thinly-sliced radishes, and sea salt this week — amazing, but now I have an idea for dressing that dish up! You two always have great ideas up your sleeve(s).

  • Amy

    Do you think it would work to assemble these the day before and then bake them right before the event?

    • BGSK

      Absolutely! Just keep them in the fridge as much as possible so the puff pastry doesn’t get sticky.

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