Tomato and Mozzarella Tarts Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • all-purpose flour, for dusting
  • 1 frozen puff pastry sheet, thawed (from a 17 1/2 oz package)
  • 1 1/2 tablespoons Parmesan cheese, freshly grated
  • 1 large plum tomato, thinly sliced
  • 8 to 9 leaves fresh basil
  • 3 oz fresh mozzarella cheese, very thinly sliced, about 8 or 9 slices
  • salt
  • black pepper


Preheat oven to 400°. 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.

Tomato and Mozzarella Tarts


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