Bite-Size Tomato and Mozzarella Tarts
By Jill-3
Ingredients
- Flour for work surface
- 1 sheet frozen puff pastry (from a 17.3 oounce box), thawed
- 1 1/2 tbs 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 tbsp choped fresh basil
Details
Preparation time 35mins
Cooking time 35mins
Preparation
Step 1
Heat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
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. Using a fork, prick each round in several places. Bake 5 minutes.
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.
Bake until pastry is puffed and golden, 12 to 14 minutes. Sprinkle each tart with basil and serve warm.
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