Bite-Size Tomato and Mozzarella Tarts

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.

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2 Comments on “Bite-Size Tomato and Mozzarella Tarts”

  1. Those sounds great! Especially now, with beautiful ripe tomatoes!

  2. Those sounds great! Especially now, with beautiful ripe tomatoes!


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