Tomato Mozzarella Tartlets
by Gina Jantzen

URL Source:
Source: Deen Brothers
Course: Appetizers
Cuisine: Italian
Food Group: Bread
Serves: 4


Parchment Paper
All-purpose flour
1 Sheet frozen puff pastry (from a 17.5 oz. package), thawed
Grated Romano cheese
1 large Plum tomato, sliced (don't buy larger tomatoes, make sure it's a plum tomato)
3 ounce Fresh mozzarella, thinly sliced (8 or 9 slices)
1 tablespoon(s) Chopped fresh basil
Salt & Pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; 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. Bake rounds for 5 minutes. Remove from oven. Sprinkle each with Romano, then top with a tomato slice and season with salt and pepper to taste. Lay a slice of mozzarella on top of each tomato. Bake for 12 to 14 minutes or until puffed and golden. Sprinkle each tart with basil and serve warm.