Makes 4 Tarts
Tomato Tart
- 4 puff pastry squares
- 2 large tomatoes sliced as thin as possible
- 2 slices low moisture mozzarella torn into random triangular pieces
- 4 cloves garlic cut into thin slices
- 1 tsp coarse sea salt
- 2 tsp olive oil
- 6 long and thin chives cut into half (alternatively 2 tsp chopped chives)
– Lay frozen pastry squares on a baking pan over a silicon mat or greased baking paper. If you need to cut your sheet into squares you can wait a few minutes till it defrosts and can be cut.
– Pierce the sheets by marking them with fork all over so that they don’t puff up too much when baked.
– Bake according to instructions till crispy. We baked ours at 400 F for about 18 minutes in a pre-heated oven.
– Take the pan out.
– Set oven to broil.
– Add torn slices of cheese on baked pastry. It is not required to cover the whole pastry but just dot it with some cheese.
– Lay the thin slices of tomato in two or three overlapping layers depending on thickness of your slices.
– Sprinkle with some salt.
– Add sliced garlic.
– Drizzle with some olive oil.
– Set pan on middle rack and broil with oven door open and watching the progress. In two to three minutes the cheese should start to melt and the tomatoes would turn shiny and juicy. Take pan out.
– Plate the tomato tarts.
– Drizzle with olive oil and garnish with chives to serve.