Bite-Size Tomato and Mozzarella TartsPosted: June 28, 2008
From Ladies’ Home Journal, April 2008
Bite-Size Tomato and Mozzarella Tarts – the Deen Boys
Flour, for work surface
1 sheet frozen puff pastry (from a 17.3 oz. box), thawed
1 1.2 Tbsp. shredded Parmigiano-Reggiano
1 large plum tomato, thinly sliced (8-9 slices)
3 oz. salted fresh mozzarella, very thinly sliced (8-9 slices)
1 Tbsp. chopped fresh basil
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 8-9 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 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice.
Bake until pastry is puffed and golden, 12-14 minutes. Sprinkle each tart with basil and serve warm.
Makes 8-9 tarts.
Nutritional Information (per tart): Cal 75, fat 5, sat fat 2, sodium 207, carbs 4, calcium 85, chol 8, protein 3, fiber 0.