Cream Cheese Tartlets - Two Ways

Rummaging through our pantry I discovered a lonely can of peaches, so I thought I'd make use of it and turn it into something delicious.  A lightbulb came on when I saw puff pastry in the frozen aisle in the grocery store - and I came up with this quick and easy recipe for these pretty little tartlets:

Peach Tartlets

Ingredients

• 1 sheet frozen rolled puff pastry (I used the PC brand, which was on sale), thawed
• 1/2 brick cream cheese (Philly light), softened
• 1 tablespoon sugar
• 1/8 teaspoon of cinnamon
• 1/8 teaspoon of vanilla extract
• 1 can peach slices (Del-Monte), drained

Method

1. Prepare cream cheese mixture:  mix cream cheese with sugar, cinnamon and vanilla until smooth.
2. Prepare pastry: seperate rolled puff pastry into 24 pieces by cutting into 4 strips widthwise then cutting each strip into halves and then each half into thirds.  Place each of the 24 pieces into the cups of a non-stick mini-muffin pan, lightly pressing down the middle then down the side to form a tart shell.
3. Spoon 1 teaspoon of cream cheese mixture into each tart shell, being careful not to put too much.
4. Top each tartlet with half of a peach slice
5. Bake in preheated oven: 18 - 20 minutes at 400 degrees F, or until corners are puffy and golden.
6. Tartlets are easier to remove from pan while still warm.

Since I had left-over cream cheese and a bunch of fresh, fragrant basil that would have otherwise gone to waste, I thought I would make a savory version:

Tomato Basil Tartlets

 

Ingredients

• 1 sheet frozen rolled puff pastry (I used the PC brand, which was on sale), thawed overnight in the fridge
• 1/2 brick cream cheese (Philly light), softened
• 1/3 cup freshly chopped basil
• 1/4 cup grated parmesan cheese
• 1 teapoon mashed garlic
• 1/2 teaspoon sugar
• 1 tomato, sliced, then cut each slice into quarters 

Method

1. Prepare cream cheese mixture: mix cream cheese with basil, parnesan, garlic and sugar until smooth.
2. Prepare pastry: seperate rolled puff pastry into 24 pieces by cutting into 4 strips widthwise then cutting each strip into halves and then each half into thirds. Place each of the 24 pieces into the cups of a non-stick mini-muffin pan, lightly pressing down the middle then down the side to form a tart shell.
3. Spoon 1 teaspoon of cream cheese mixture into each tart shell, being careful not to put too much.
4. Top each tartlet with 2 quarter-slices tomato and a dash of basil.
5. Bake in preheated oven: 18 - 20 minutes at 400 degrees F, or until corners are puffy and golden.
6. Tartlets are easier to remove from pan while still warm.