| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1995 | 1 | servings | ||
INGREDIENTS
| 1 | Sheet; (about 1/2 pound) | |
| ; frozen puff pastry, | ||
| ; thawed | ||
| 2 1/2 | ts | Anchovy paste; or to taste |
| 1 | c | Coarsely grated mozzarella; (about 4 ounces) |
| 1/2 | c | Freshly grated Parmesan |
| 1 1/2 | lb | Vine-ripened tomatoes; (8 small to medium), |
| ; sliced thin | ||
| 1 | sm | Red onion; halved lengthwise |
| ; and sliced thin | ||
| 2 | ts | Chopped fresh rosemary leaves |
| 2 | ts | Chopped fresh thyme leaves |
INSTRUCTIONS
Preheat oven to 425F. 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. Halve pastry lengthwise, forming two 16- by 7-inch rectangles. Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet. Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste. Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature. Makes 2 tarts. Gourmet August 1995 Converted by MC_Buster. Per serving: 96 Calories (kcal); 2g Total Fat; (20% calories from fat); 5g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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