Baking with Dorie: Tomato-Cheese Tartlets

This week's Baking with Dorie recipe on Serious Eats is for tomato and cheese tartlets on puff-pastry bases.  The trick here is to bake the (storebought or homemade) dough between two cookie sheets, so that you get the pastry's characteristic flakiness and flavor, but not its puff.  It's a great technique and it turns out rounds that can be topped with just about anything sweet or savory.

Comments

[DrBehavior]

Hi Dorie,

Talking about pastry, I have to share with you that since my wife bought me your last two books for our anniversary we've literally become non-stop weekend bakers.
Despite the fact that my family own one of the largest wholesale bakeries in Canada I was never, before this, tempted to bake so much as a cake mix; however, last weekend we moved on (I think) from cakes and pies to rye bread to go along with the Pastrami and chopped liver I made. Thanks for the continuing inspiration. Howard -