Monday, April 14, 2008

Bite-Size Tomato and Mozzarella Tarts

From The Deen Bros. Y'All Come Eat

All-purpose flour for dusting
1 sheet frozen puff pastry (from 17.5oz package), thawed
1 1/2 Tbsp freshly grated Parmesan cheese
1 large plum tomato, thinly sliced
Salt and freshly ground black pepper
3oz fresh mozzarella, very thinly sliced
1 Tbsp chopped fresh basil

Preheat oven to 400. Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold the pastry. Using a 3" 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 12-14 minutes or until puffed and golden. Sprinkle each tart with basil and serve warm.

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