Bite-Size Tomato And Mozzarella Tarts

• flour, for work surface
• 1 sheet frozen puff pastry, thawed (from a 17.3 ounce box)
• 1 1/2 tablespoons parmigiano-reggiano cheese, shredded
• 1 large plum tomato, thinly sliced (about 8-9 slices)
• 3 ounces salted fresh mozzarella cheese, very thinly sliced (8-9 slices)
• 1 tablespoon fresh basil, chopped

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.

flour, pastry, parmigianoreggiano cheese, tomato, mozzarella cheese, fresh basil

Taken from www.food.com/recipe/bite-size-tomato-and-mozzarella-tarts-294832 (may not work)