Bite-Size Tomato and Mozzarella Tarts

By awright0511

Ingredients

• Flour, for work surface
• 1 sheet frozen puff pastry (from a 17.3-oz box), thawed
• 1 1/2 tablespoons shredded Parmigiano-Reggiano
• 1 large plum tomato, thinly sliced (8 to 9 slices)
• 3 ounces salted fresh mozzarella, very thinly sliced (8 to 9 slices)
• 1 tablespoon chopped fresh basil

Details

Servings 8

Preparation

Step 1

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. On a lightly floured surface, unfold pastry. Using a 3-inch biscuit cutter, cut out 8 to 9 rounds and transfer to prepared baking sheet, placing 1 inch apart.

3. Using a fork, prick each round in several places. Bake 5 min.

4. Sprinkle each round with about 1/2 tsp. Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice.

5. Bake until pastry is puffed and golden, 12 to 14 min. Sprinkle each tart with basil and serve warm. Makes 8 to 9 tarts.