Oven Roasted Tomato and Manchego Tartlets
These delicious Oven Roasted Tomato and Manchego tartlets from Goya Foods are the perfect party food -- and so easy to put together!
Ingredients
- 8 large plum tomatoes, quartered lengthwise, about 2 lbs.
- 2 tablespoons plus 1 teaspoon GOYA® Extra Virgin Olive Oil divided
- ½ teaspoon GOYA® Sazonador Total
- 4 teaspoon chopped fresh thyme divided
- 1 11.6 oz. package GOYA® Discos – Dough for Turnovers Pastries Thawed
- 1½ cups shredded manchego cheese
- ½ cup Fresh Basil Leaves slivered
- ½ cup Fresh Basil Leaves slivered
Instructions
- Preheat oven to 400°F. Line rimmed baking sheet with foil. Place tomatoes in center of sheet. Add 1 tablespoon olive oil, Sazonador Total, and 2 teaspoons thyme; toss until evenly coated.
- Arrange, cut sides up, in single layer. Bake until reduced slightly and edges are browned, about 1 hour. Chill and coarsely chop.
- Brush thawed Discos with 2 teaspoons olive oil. Sprinkle on ½ cup manchego cheese and remaining 2 teaspoons thyme. Bake until pastry is golden, about 14 minutes.
- Top with tomatoes (about 2 tbsp. each) and remaining cheese. Bake 5 minutes or until cheese is melted. Drizzle with remaining 2 teaspoons olive oil and top with slivered basil.
Notes
You may substitute frozen puff pastry for GOYA® Discos. Cut dough into 6" pieces. The tomatoes can be roasted and stored refrigerated, for up to 1 week in advance. Bring to room temperature before using
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