Tomato and Mozzarella Tarts (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 |
1 large plum tomato, thinly sliced |
8 to 9 leaves fresh basil leaves |
3 ounces (about 8 or 9 slices) fresh mozzarella, very thinly sliced |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. 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. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.
3. Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.
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