Bite Size Tomato And Mozzarella Tarts

These are tasty appetizers that call for fresh mozzarella. The recipe is from paula deen that was published in ladies home journal.

Heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Set aside.

On a lightly floured surface , unfold pastry.

Using a 3-inch biscuit cutter , cut out 8-9 rounds and transfer to prepared baking sheet , placing 1 inch apart.

Using a fork , prick each round in several places.

Bake 5 minutes.

Sprinkle each round with about 1 / 2 t parmigiano-reggiano , then cover with 1 tomato slice.

Season with salt and pepper.

Top each with 1 mozzarella slice.

Bake until pastry is puffed and golden , 12-14 minutes.

Sprinkle each tart with basil and serve warm.

flour, frozen puff pastry, parmigiano-reggiano cheese, plum tomato, fresh mozzarella cheese, fresh basil