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Presenting our delicious tartlets featuring the golden richness of GOYA® Extra Virgin Olive Oil, and topped with succulent roasted tomato and nutty manchego cheese. Made with creamy sheep’s milk, this most famous of Spain’s cheeses adds a complexity of flavor to these easy-to-make appetizers or hors d'oeuvres. The tartlets’ simple but delicious flavor combination gives this recipe a versatility that allows it to work across many menus.
Ingredients
8
large plum tomatoes (about 2 lbs.), quartered lengthwise
2 tbsp.
plus 1 teaspoon GOYA® Extra Virgin Olive Oil, divided
4 tsp.
chopped fresh thyme, divided
1 package (3.5 oz.)
GOYA® Large Empanada Dough for Frying, Thawed
1½ cups
shredded manchego cheese
½ cup
fresh basil leaves, slivered
Directions
Step 1
Preheat oven to 400°F. Line rimmed baking sheet with foil. Place tomatoes in center of sheet. Add 1 tablespoon olive oil, Sazonador Total, and 2 teaspoons thyme; toss until evenly coated. Arrange, cut sides up, in single layer. Bake until reduced slightly and edges are browned, about 1 hour. Chill and coarsely chop.
Step 2
Brush thawed Discos with 2 teaspoons olive oil. Sprinkle on ½ cup manchego cheese and remaining 2 teaspoons thyme. Bake until pastry is golden, about 14 minutes.
Step 3
Top with tomatoes (about 2 tbsp. each) and remaining cheese. Bake 5 minutes or until cheese is melted. Drizzle with remaining 2 teaspoons olive oil and top with slivered basil.
• You may substitute frozen puff pastry for GOYA® Discos. Cut dough into 6" pieces.
• The tomatoes can be roasted and stored refrigerated, for up to 1 week in advance. Bring to room temperature before using.
New from Goya
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