Herbed Tomato Tarts
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
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
3
Halve pastry lengthwise, forming two 16- by 7-inch rectangles
4
Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle
5
With tines of a fork press border to seal
6
Transfer rectangles to a large baking sheet
7
Divide anchovy paste between rectangle and spread in a very thin, even layer
8
Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan
9
Arrange tomato slices in one layer on cheese
10
Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste
11
Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden
12
Tarts may be made 2 days ahead and chilled, covered loosely
13
Reheat tarts before serving
14
Serve tarts warm or at room temperature
15
Preheat oven to 425°F
16
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
17
Halve pastry lengthwise, forming two 16- by 7-inch rectangles
18
Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle
19
With tines of a fork press border to seal
20
Transfer rectangles to a large baking sheet
21
Divide anchovy paste between rectangle and spread in a very thin, even layer
22
Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan
23
Arrange tomato slices in one layer on cheese
24
Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste
25
Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden
26
Tarts may be made 2 days ahead and chilled, covered loosely
27
Reheat tarts before serving
28
Serve tarts warm or at room temperature