TOMATO AND MOZZARELLA TARTLETS

TOMATO AND MOZZARELLA TARTLETS image

Yield 4 servings

Number Of Ingredients 8

1/2 17.3 oz package frozen puff pastry (1sheet) thawed
3 TBSP whipping cream
3 TBSP freshly grated Parmesan
1 1/2 TBSP Dijon mustard
1 8 oz ball fresh mozzarella, cut into 1/4" slices
12 1/4 " thick tomato slices, drained on paper towel
1 tsp olive oil
Fresh basil leaves

Steps:

Preheat oven to 400 degrees.Roll out pastry on lightly floured work surface to 11" square. Cut 4-4" diameter rounds. Place on ungreased baking sheet and pierce with a fork. Bake until golden brown, continuing to pierce with a fork if bubbles appear (about 14 minutes). Cool completely. Can be made 1 day ahead and stored in air tight container at room temperature. Mix cream, cheese and mustard in small bowl to blend. Season with salt and pepper. Alternate mozzarella and tomato slices in overlapping circles atop pastry. Drizzle with 1/4 tsp olive oil, then cream mixture. Bake in 400 degree oven until pastry browns and cheese melts, about 7 minutes. Place one tart on each of 4 plates. Top with basil leaves.