Tomato and Baby Bell Pepper Tartlets

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Yield: 10 servings


  • 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


  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 1/2 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!

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