Tomato and Baby Bell Pepper Tartlets

  • 1 sheet frozen puff pastry dough, thawed
  • 1/4 cup (1 oz) grated Parmesan cheese
  • 2 Tbsp light mayonnaise
  • 1 small garlic clove, minced
  • 8 grape tomatoes, cut into 1/8-inch thick slices
  • 3 baby bell peppers, cut into 1/8-inch thick rings
  • 2 Tbsp fresh thyme leaves
Preheat oven to 400 degrees F.  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.  
Combine cheese, light mayo and garlic, stirring well.  Spread a scant 1/2 teaspoon cheese mixture over each dough piece.  Top each tartlet with about 2 tomato slices and 2 bell pepper rings.  Bake 400 degrees F for about 15 minutes or until dough is lightly browned.  Remove from oven and sprinkle evenly with thyme.  Enjoy!