These tarts smell so delicious when they are cooking, your guests will want to pluck them straight from the pan, but you need to let them cool or you'll burn your tongue! The recipe originally came from Savannah caterer Trish McLeod. You'll need a biscuit cutter for this recipe; take it with you when you shop for the tomatoes, so your tomatoes and pastry rounds are the same size.

1 sheet Pepperidge Farm frozen puff pastry
Olive oil
½ cup grated white Cheddar cheese
4 or 5 Italian plum tomatoes, cut into ¼-inch slices
Salt and pepper
2 tablespoons fresh thyme leaves, chopped fine
Approximately ½ cup freshly grated Parmesan cheese

1. Preheat the oven to 375°F. Spray a baking sheet with vegetable oil cooking spray.

2. Remove the puff pastry from the freezer and allow it to thaw for 20 minutes. Unfold the pastry on the counter, and using a 1½- or 2-inch biscuit cutter, cut out rounds of dough. Place the puff pastry rounds on the prepared baking sheet. Prick the surface of the pastry with a fork. Brush each round lightly with olive oil and top with a small amount of the Cheddar cheese, then with a tomato slice. Sprinkle salt and pepper to taste over the tomato, then sprinkle on a pinch of thyme and about 1 teaspoon of Parmesan cheese.

3. Bake for about 15 minutes. Let cool for 2 to 3 minutes before serving.

Copyright © 2005 by Paula Deen. All rights reserved.