Tomato and Baby Bell Pepper Tartlets
Recipe adapted from Cooking Light
Serves: 10 servings
  • 1 sheet frozen puff pastry dough, thawed
  • ¼ cup (1 oz) grated Parmesan cheese
  • 2 Tbsp light mayonnaise
  • 1 small garlic clove, minced
  • 8 grape tomatoes, cut into ⅛-inch thick slices
  • 3 baby bell peppers, cut into ⅛-inch thick rings
  • 2 Tbsp fresh thyme leaves
  1. Preheat oven to 400 degrees F.
  2. Unfold dough and place on a work surface lightly dusted with flour. Roll gently into a 10 x 9-inch rectangle. Cut dough into 20 rectangles and prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper. Chill about 10 minutes.
  3. Combine cheese, light mayo and garlic, stirring well. Spread a scant ½ teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings.
  4. Bake 400 degrees F for about 15 minutes or until dough is lightly browned. Remove from oven and sprinkle evenly with thyme. Enjoy!
Nutritional Information
Serving Size: 2 tartlets • Calories: 153 • Fat: 5.1 g • Carbs: 12.4 g • Fiber: 0.7 g • Protein: 3.1 g • WW Points+: 3 pts
Recipe by Eat Yourself Skinny at