Cherry Tomato Tarts - pastry sheets

Method

• Preheat oven to 400 F.
• Unfold pastry on a lightly floured counter.
• Using a 2 - 3" biscuit cutter, cut rounds from the pastry.
• Gently press each round into a 2" tart mold or mini muffin tin.
• Use your fingers to press the dough against the top edge of teh mold, pinching away any excess dough.
• Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.
• Arrange the tarts on a rimmed baking sheet, then season with salt, pepper and thyme leaves.
• Bake fro about 20 minutes or until the pastry is puffed and brown at the edges.
• Allow to cool a bit before removing from the mold / tins.
• Serve warm or at room temperature.
• They also can be cooled and reheated briefly before serving.