Bite-Size Tomato and Mozzarella Tarts

By amt2mf

Ingredients

• All-purpose flour for dusting
• 1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
• 1 1/2 tablespoons freshly grated Parmesan cheese
• 1 large plum tomato, thinly sliced
• Salt and freshly ground black pepper
• 3 ounces fresh mozzarella, very thinly sliced (8 or 9 slices)
• 1 tablespoon chopped fresh basil

Details

Servings 8

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Bake rounds for 5 minutes. Remove from oven.

Sprinkle each with about 1/2 teaspoon Parmesan, then top with a tomato slice and season with salt and pepper to taste. Lay a slice of mozzarella on top of each tomato. Bake for 12 to 14 minutes or until puffed and golden. Sprinkle each tart with basil and serve warm.