What do you think to try with us today how to make a mini tomato tart with mozzarella in easy and simple steps.
Ingredients of the method of making tomato mini tart with mozzarella:
- 1 package (17.3 oz) puff pastry, thawed
- olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves of minced garlic
- Kosher coarse salt and black pepper
- 3 tablespoons chicken broth
- 2 teaspoons chopped fresh thyme leaves
- ½ cup fresh grated Parmesan cheese
- 4 ounces fresh mozzarella cheese, cut into 1-inch cubes
- 2 tomatoes, thinly sliced
- 3 tablespoons sliced julienne basil leaves
How to make mini tomato tart with mozzarella:
1- Preheat the oven to 425 degrees Fahrenheit, spread a slice of puff pastry onto a clean surface, and sprinkle with a little flour. Create a large square (about 10 x 10 inches). Using a 3-inch cookie cutter, cut 9 circles from the puff pastry slice. Repeat the step with the second slice of puff pastry until you have 18 circles of dough.
2- Place the dough circles on two oven trays brushed with parchment paper. Put them in the refrigerator until use.
3. Heat 3 tablespoons of olive oil in a large frying pan over medium-low heat, add the thin onion slices and chopped garlic. Fry them for 10-12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the pan.
4. Add teaspoon kosher salt, ¼ teaspoon of black pepper, chicken broth, and thyme to the onion mixture in the pan. Stir and cook for another 10 minutes, until the onions are translucent. Lift the pan off the heat.
5. Using a sharp paring knife, mark points about an inch wide from the border around the circumference of each circle. Make small holes in the small circle with a fork, then sprinkle 12 teaspoons of Parmesan cheese inside the borders of the small circle.
6- Put a tablespoon of the onion mixture over the Parmesan cheese in each circle. Place one tomato slice on top of the onion mixture, in the center of each tart. Rub with olive oil, then sprinkle with basil, salt, and pepper. Lay one cube of mozzarella cheese on top of each tomato slice. Repeat the step with all circles of the tarte.
7. Bake for 15-20 minutes, or until pastries are puffy and golden. Serve hot.
Also Check:
How to make meat samosas with peas