Bite-Size Tomato and Mozzarella Tarts

“These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal.”
READY IN:
35mins
SERVES:
8-9
YIELD:
8-9 tarts
UNITS:
US

Ingredients Nutrition

Directions

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

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