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Tomato and Mozzarella Tarts

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 400 °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.