Sunday, August 19, 2012

Tomato and Mozzarella Tartlets

Tomato and Mozzarella Tartlets
Cook's notes: Serving these tartlets with a simple salad or a fruit cup makes for a 
light summer meal. The sauce on top of the tomatoes should have been just a drizzle. In the photo I used a teaspoon which was too much. This recipe is a great way to use a  bountiful harvest of tomatoes this time of the year. The tartlets have a great flavor. 
This recipe makes 5. For the photo above only 4 appear since my husband got to the tartlets before picture taking:)
Ingredients:
  • 1 puff pastry sheet thawed (thawing takes about 40 minutes) 
  • 1 large tomato sliced and drained on a paper towel
  • 2 tablespoons chopped fresh basil
  • 5 fresh mozzarella cheese slices or provolone
  • 3 TB. whipping cream
  • 4 TB. grated Parmesan cheese
  • 1/2 tsp. Dijon mustard 
Directions:
  • Preheat oven 400
  • Lightly roll out thawed pastry sheet on floured parchment paper to 11 inch square
  • Use a glass 4 inch diameter and cut out 5 pastry circles
  • On a cookie sheet cover with another sheet of parchment paper and add the 5 pastry circles
  • Prick the circles with a fork and bake 8 minutes-remove and cool 10 minutes
  • In a small bowl add cream, mustard, Parmesan cheese and chopped basil
  • To each the pastry circle add mozzarella cheese slice and then top with tomato slice 
  • Drizzle with white sauce and return tartlets back to oven
  • Bake about 7-9 minutes more watch carefully so pastry does not get too browned

"Blessed are the cracked, for they shall let in the light."

Groucho Marx 
Here is another companion recipe to the one above 
Bite-Size Tomato and Mozzarella Tarts
recipe from Ihj.com April 2008
Ingredients:
  •  1 thawed sheet puff pastry
  • 3 TB. shredded Parmigiano-Reggiano
  • 1 large tomato
  • 3 oz. fresh mozzarella thinly sliced (8-9 slices)
  • 2 TB. chopped fresh basil

Directions:
  • Heat oven to 400
  • Line a baking sheet with parchment paper set aside
  • On a lightly floured surface unfold pastry roll slightly and use a 3 inch biscuit cutter and cut out 8-9 rounds and transfer to prepared baking sheet
  • Place 1 inch apart and prick round in several places-bake 5 minutes
  • Sprinkle each round with 1/2 tsp. Parmesan cheese, then cover with 1 tomato slice and season with salt and pepper-top with mozzarella slice
  • Bake until pastry is puffed and golden about 12 minutes
  • Sprinkle each tart with basil and serve warm

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