Bite-Size Tomato and Mozzarella Tarts |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal. Ingredients:
flour, for work surface |
1 sheet frozen puff pastry, thawed (from a 17.3 ounce box) |
1 1/2 tablespoons parmigiano-reggiano cheese, shredded |
1 large plum tomato, thinly sliced (about 8-9 slices) |
3 ounces salted fresh mozzarella cheese, very thinly sliced (8-9 slices) |
1 tablespoon fresh basil, chopped |
Directions:
1. Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
2. On a lightly floured surface, unfold pastry.
3. Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
4. Using a fork, prick each round in several places.
5. Bake 5 minutes.
6. Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
7. Top each with 1 mozzarella slice.
8. Bake until pastry is puffed and golden, 12-14 minutes.
9. Sprinkle each tart with basil and serve warm.
|
|