Oven-Dried Tomato and Oregano Tartlets

Holiday entertaining is just around the corner and this simple, yet elegant recipe is perfect for finger food.  They are delicate and small enough to eat without too much fuss or mess.

Makes 24
adapted from Australian Vogue Entertaining

12 large cherry tomatoes
olive oil, to brush
3 sprigs oregano, leaves removed
375g frozen puff pastry, thawed
2 tablespoons freshly grated Parmesan

Preheat oven to 140c (285f). Halve tomatoes and place, cut-side up, on a non-stick oven tray. Brush lightly with olive oil and top each with oregano. Sprinkle with sea salt and freshly ground black pepper. Bake for 1 hour and remove from oven. Increase oven temperature to 200c (400f). Roll out pastry on a lightly floured surface. Using a cutter, cut out 24 x 5cm rounds. Place on an oven tray and prick centers with a fork. Top each with a tomato half and sprinkle with parmesan. Bake 15 to 20 minutes or until crisp and golden.

The Culinary Chase’s Note: These are delicious served warm or room temperature.  Change the tomato halves for toppings such as: caramelized onion and Gorgonzola, chorizo sausage and Manchego cheese, prosciutto and Gruyère, spinach and feta.  Enjoy!