Paula Deen's Cheesy Tomato Tartlets

Delicious, savory little tarts, with a delicious cheese and tomato topping. I don't know what it is about oven-roasted tomatoes that I just LOVE. From the Nov 09 issue of Good Housekeeping

• Ready In: 44 mins
• Serves: 20
• Yields: 20 tartlets

Ingredients

• 1  sheet frozen puff pastry, thawed
• 1⁄4 cup  grated white cheddar cheese
• 4  plum tomatoes, cut into 1/4 in thick slices
• 1⁄2 cup parmesan cheese
• 1⁄4 cup fresh thyme sprig

Directions

1. On a lightly floured surface, unfold puff pastry.
2. Cut out 2 inch rounds, using biscuit cutter or glass.
3. Place dough circles on ungreased baking sheet, pricking surface with fork.
4. Sprinkle each circle with cheddar, and top with a tomato slice.
5. Sprinkle with a little salt and pepper (tomatoes MUST have salt and pepper, of course!).
6. Sprinkle each with a heaping teaspoon of parmesan cheese.
7. Bake 24 minutes or until pastry is golden and cheese is bubbly.
8. Garnish with thyme leaves.