Mini Tomato & Mozzarella Tarts

By á-46991

Ingredients

• 1 package (17.3 ounce) puff pastry dough, defrosted
• olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 4 ounces fresh Mozzarella cheese, cut into 1 inch cubes
• 2 Roma Tomatoes, thinly sliced
• 3 Tablespoons julienned basil leaves

Details

Servings 1
Adapted from life-in-the-lofthouse.com

Preparation

Step 1

Directions:

Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 1 1/2 -inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.

Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.

Heat 3 Tablespoons of olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10-12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.

Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.

Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with basil, salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
Bake for 15-20 minutes, or until the pastry is golden brown. Serve warm and enjoy! ♥