Sunday, September 15, 2013

Caprese Mini Tarts


This is a delicious lunch or light dinner with a green salad. They would also be a wonderful after school snack.


Ingredients:

1 sheet of puff pastry (most boxes come with two sheets - save the other sheet)

1 tablespoon of olive oil

Salt and pepper, to taste

4 ounces of fresh mozzarella, cut into thin small slices

30 to 40 grape tomatoes, cut in half

3 tablespoons fresh basil, finely chopped

Directions:

Defrost one piece of puff pastry on your counter for 30 - 40 minutes. Once your puff pastry has been defrosted preheat oven to 375 degrees.

On a piece of parchment paper that is sprinkled with flour carefully unroll the piece of puff pastry.  Roll out the puff pastry until it is about 2" bigger all around.

Cut the piece of puff pastry into 4 pieces. Place the puff pastry squares on a parchment paper lined baking sheet.


Roll the edges up on the puff pastry and lightly brush with olive oil. Sprinkle with salt and pepper. The edges don't need to be perfect - we are going for a rustic look.


Place the cheese slices on the tarts.


After the cheese layer add the sliced cherry tomatoes.


Bake the tarts in the preheated 375 degree oven and bake for 15 minutes. The edges of the tart should be golden brown.


Once the tarts have been removed from the oven - sprinkle them with finely chopped basil.



Place your warm tarts on a serving platter.


This is the second time I have made these Caprese Tarts they so are simple to make.