herbed tomato tarts

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 ½-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 ½ 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 ¼ 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); ½ Lean Meat; 2½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.