Free Recipe Herbed Tomato Tarts
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Herbed Tomato Tarts Recipe
1 Sheet; (about 1/2 pound)
; frozen puff pastry,
; thawed
2-1/2 ts Anchovy paste; or to taste
1 c Coarsely grated mozzarella;
-(about 4 ounces)
1/2 c Freshly grated Parmesan
1-1/2 lb Vine-ripened tomatoes; (8
-small to medium),
; sliced thin
1 sm Red onion; halved lengthwise
; and sliced thin
2 ts Chopped fresh rosemary
-leaves
2 ts Chopped fresh thyme leaves
Herbed Tomato Tarts Preparation
Preheat oven to 425F. On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles. Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet. Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste. Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature. Makes 2 tarts. Gourmet August 1995 Converted by MC_Buster. Per serving: 96 Calories (kcal); 2g Total Fat; (20% calories from fat); 5g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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