Tomato And Mozzarella Tartlets
- 1/2 17.3 oz package frozen puff pastry (1sheet) thawed
- 3 TBSP whipping cream
- 3 TBSP freshly grated Parmesan
- 1 1/2 TBSP Dijon mustard
- 1 8 oz ball fresh mozzarella, cut into 1/4" slices
- 12 1/4 " thick tomato slices, drained on paper towel
- 1 tsp olive oil
- Fresh basil leaves
- Preheat oven to 400 degrees.Roll out pastry on lightly floured work surface to 11" square. Cut 4-4" diameter rounds. Place on ungreased baking sheet and pierce with a fork. Bake until golden brown, continuing to pierce with a fork if bubbles appear (about 14 minutes). Cool completely. Can be made 1 day ahead and stored in air tight container at room temperature.
- Mix cream, cheese and mustard in small bowl to blend. Season with salt and pepper. Alternate mozzarella and tomato slices in overlapping circles atop pastry. Drizzle with 1/4 tsp olive oil, then cream mixture. Bake in 400 degree oven until pastry browns and cheese melts, about 7 minutes. Place one tart on each of 4 plates. Top with basil leaves.
pastry, whipping cream, parmesan, mustard, mozzarella, tomato, olive oil, fresh basil
Taken from www.epicurious.com/recipes/member/views/tomato-and-mozzarella-tartlets-1248405 (may not work)