| 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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