BITE-SIZE TOMATO AND MOZZARELLA TARTS

Bite-Size Tomato and Mozzarella Tarts image

Provided by CookingONTheSide

Categories Vegetable

Time 35m

Yield 8-9 tarts, 8-9 serving(s)

Number Of Ingredients 6

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flour, for work surface
1 sheet frozen puff pastry, thawed (from a 17.3 ounce box)
1 1/2 tablespoons parmigiano-reggiano cheese, shredded
1 large plum tomato, thinly sliced (about 8-9 slices)
3 ounces salted fresh mozzarella cheese, very thinly sliced (8-9 slices)
1 tablespoon fresh basil, chopped

Steps:

Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold pastry.
Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
Using a fork, prick each round in several places.
Bake 5 minutes.
Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
Top each with 1 mozzarella slice.
Bake until pastry is puffed and golden, 12-14 minutes.
Sprinkle each tart with basil and serve warm.

Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 4.5, Cholesterol 9.1, Sodium 159.3, Carbohydrate 14.4, Fiber 0.6, Sugar 0.5, Protein 5