Light n' cheesy. These bite-sized brunch tartlets are full of flavor. Sun-dried tomatoes, smoked salmon and ooey-gooey mozzarella, all nestled in light and crispy tart shells for a delicate delight as fancy as it is fantastic.
Using a 3-inch round cookie cutter, cut out 18 circles from both puff pastry sheets. Then using a 2-inch round cookie cutter, score the pastry rounds in the middle to create a border, as pictured above. Make sure not to cut all the way through.
Pierce the center of each pastry with a fork.
Arrange them on 2 cookie sheets, lined with silicone mat or parchment paper.
Brush cream on the border of each shell. Bake for 15-18 minutes, or until the pastry shells are puffed and golden.
Meanwhile, chop sun-dried tomatoes into small pieces. In a medium bowl, combine chopped sun-dried tomatoes and Mozzarella cheese. Mix until well combined.
Divide the cheese mixture into tart shells and bake for about 5 minutes, or until the cheese is melted.
Top with smoked salmon and serve warm or at room temperature.