- 50
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Ingredients
- 1 # Puff Pastry
- 1 egg, beaten
- 4 tbsp grain mustard
- Mozzarella Cheese 1/2#
- 12 Roma Tomatoes
- salt and fresh ground pepper
- 2 tbsp thyme
- Olive Oil for drizzling
- Pesto for drizzling
- 2 " round cookie cutter
Preparation
Step 1
Preheat the oven to 400 degrees.
Roll out puff pastry to 1/8 inch. Cut out 50 circles. Place the puff pastry on a greased cookie sheet.
Brush the sides of the puff pastry circles with beaten egg.
Spread the mustard and then layer the mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
Arrange the sliced tomatoes on cookie sheet. Season with salt, pepper, sprinkle with thyme and drizzle with olive oil.
Bake the tomato tarts for 10-15 minutes.
Transfer the baked tarts to a warm plate. Drizzle the pesto over the tarts. Serve.