Active Time
N/A
Total Time
35 MIN
Yield
Serves : 12
© Sarah Bolla

How to Make It

Step 1    

Preheat the oven to 400°. Line a baking sheet with parchment paper. Place puff pastry shells on sheet tray and pierce centers with a fork. Bake for 10-15 minutes, until light golden brown. If the centers of the pastries rise, pierce shells a few more times to deflate. Decrease oven temperature to 350°.

Step 2    

In a small mixing bowl, combine the egg yolks, crème fraîche, cheddar, thyme, nutmeg, and season with salt and pepper. Spoon 1 tablespoon of the mixture into each of the shells, top with a few tomato quarters. Lightly drizzle with olive oil and season with salt and pepper. Bake for 10 minutes until the cheese is melted and tomatoes are lightly roasted and serve.

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