Tomato and Mozzarella Tarts
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 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
Directions
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.
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO POST A REVIEW.
elinor McConnell
Cassie
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.