SAN DIEGO — The Tomato Tarts reheat well so if you're going to a dinner party, slightly underbake them and then finish them in your hosts oven. You'll be a star with these tomato tarts.
Tomato Tarts
- 2 sheets Puff pastry, store bought
- 3 - 4 Roma tomatoes, sliced
- 3 - 4 Green onions, sliced
- 20 Fresh basil leaves, or more
- 1 ½ cups Mozzarella cheese, grated
- ½ cup Parmesan cheese
- ¼ cup Olive oil
- Kosher salt for seasoning
Pre-heat your oven to 400°. Using store-bought pastry dough, thaw just enough to work with the dough, it's best if it stays as cold as possible.
Using the folds as a guide cut into even pieces, brush with a little olive oil and top with the sliced tomato, season with salt. Next a basil leaf, a pinch of mozzarella and a sprinkle of parmesan, the finishing touch, the sliced green onions. In the oven, they go for 12 - 15 minutes until golden brown, remove from the oven and try to serve right away while still warm and crispy.