Cherry tomato tarts

MAKES ABOUT 18 TARTS

2 sheets frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

18 cherry tomatoes, quartered

5 ounces halloumi cheese (a Greek grilling cheese), cut into 1-inch chunks

Salt and ground black pepper, to taste

2 tablespoons fresh thyme leaves

Preheat the oven to 400 degrees.

Unfold the pastry on a lightly floured counter. Use a 2 1/2- to 3-inch biscuit cutter to cut rounds from the pastry.

Gently press each round into a 2-inch tart mold (a mini-muffin tin also could be used). Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.

Place 4 tomato quarters in each mold, then wedge a piece of cheese between them. Arrange the tarts on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.

Bake for about 20 minutes, or until the pastry is puffed and brown at the edges. Let the tarts cool a bit before removing them from the molds.

The tarts can be served warm or at room temperature. They also can be cooled and refrigerated, then heated briefly just before serving.

Nutrition facts per tart: 53 calories, 4 g fat, 2 g saturated fat, 7 mg cholesterol, 3 g carbohydrates, 2 g protein, 118 mg sodium, 0 g fiber