| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Individual puff pastry tart shells; blind-baked |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Roasted garlic puree |
| 12 |
sl |
Tomatoes |
| 8 |
sl |
Fresh Mozzarella cheese |
|
|
Salt and pepper |
| 1/2 |
c |
Chiffonade of basil |
| 1/2 |
c |
Warm tomato sauce |
|
|
Essence |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2297
Preheat the oven to 400 degrees F. Brush each tart shell with olive oil.
Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on
the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of
cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes
or until the cheese starts to bubble and brown.
Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish
with basil and Essence. Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998
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