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Bite-Size Tomato and Mozzarella Tarts

Makes: 8  to 9  servings Prep 15 mins Start to Finish 35 mins
Bite-Size Tomato and Mozzarella Tarts

Ingredients

  • Flour, for work surface
  • 1 sheet frozen puff pastry (from a 17.3-oz box), thawed
  • 1 1/2 tablespoons  shredded Parmigiano-Reggiano
  • 1 large plum tomato, thinly sliced (8 to 9 slices)
  • 3 ounces  salted fresh mozzarella, very thinly sliced (8 to 9 slices)
  • 1 tablespoon  chopped fresh basil

Directions

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. On a lightly floured surface, unfold pastry. Using a 3-inch biscuit cutter, cut out 8 to 9 rounds and transfer to prepared baking sheet, placing 1 inch apart.

3. Using a fork, prick each round in several places. Bake 5 min.

4. Sprinkle each round with about 1/2 tsp. Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice.

5. Bake until pastry is puffed and golden, 12 to 14 min. Sprinkle each tart with basil and serve warm. Makes 8 to 9 tarts.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)75,
  • Fat, total(g)5,
  • chol.(mg)8,
  • sat. fat(g)2,
  • carb.(g)4,
  • pro.(g)3,
  • sodium(mg)207,
  • Percent Daily Values are based on a 2,000 calorie diet