Tomato and Mozzarella Tarts

Based on 3 reviews

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

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

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.

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.

Recipe courtesy The Deen Brothers

Servings: 8 to 9 tarts
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Show: Paula's Best Dishes

Ratings for this Entry:

Submitted on June 6, 2010

These are so delicious!! But I agree with the review below....I also cook the puff pastry almost completely before adding the mozzerella and tomato because the first time I made them the other way, the pastry was soggy!

Submitted on June 6, 2010

I use this recipe for nearly every appetizer party that I throw. I do cook the puffed pastry almost the full amount before adding the toppings instead of just 5 minutes. I also pat and salt the tomatoes to much that they are crazy dry or they absorb all the way through the puff pastry. I then add a little extra parmesan cheese and chopped basil to the top with some cracked pepper for decoration. But the overall recipe is a standout among other dishes and great for my vegetarian friends!

Submitted on May 5, 2010

Saw this on the show in the morning and made that afternoon for a May 1st, 2010 Kentucky Derby party here in Peoria, AZ. Was a huge sucess! Thank you.