Lunch: Cheesy Tomato Tartlets

Recipe by Paula Deen Place these on a table at your next party and watch as they disappear in seconds.

Ingredients

1 sheet frozen puff pastry (half 17.25-ounce package)
1/4 c. coarsely grated white Cheddar cheese
3 to 4 Italian plum tomatoes
salt and pepper
1/2 c. freshly grated Parmesan cheese
Fresh thyme leaves for garnish

Instructions

Preheat oven to 375 ° F. On lightly floured surface, unfold puff pastry sheet. With 2-inch round biscuit cutter, cut out as many rounds of pastry as possible. Place rounds on ungreased 15 1/2 inch by 10 1/2 inch jelly-roll pan.
With fork, prick surface of pastry rounds. Divide Cheddar evenly among pastry rounds; top each with 1 slice tomato. Sprinkle tarts with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Sprinkle each tart with heaping teaspoon Parmesan.
Bake tarts 24 minutes or until pastry is golden and cheese is bubbly. Garnish with thyme leaves. Cool 2 to 3 minutes before serving.

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