Tomato and Mozzarella Tarts

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
8 to 9 tarts
Level:
Easy

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.


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