• 1serving

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Nutrition Info . . .

VitaminsB3, C, P
MineralsSilicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 Sheet; (about 1/2 pound)

  2. ; frozen puff pastry,

  3. ; thawed

  4. 2 1/2 teaspoon Anchovy paste; or to taste

  5. 1 cup Coarsely grated mozzarella; (about 4 ounces)

  6. cup Freshly grated Parmesan

  7. 1 1/2 pounds Vine-ripened tomatoes; (8 small to medium),

  8. ; sliced thin

  9. 1 small Red onion; halved lengthwise

  10. ; and sliced thin

  11. 2 teaspoons Chopped fresh rosemary leaves

  12. 2 teaspoons Chopped fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Makes 2 tarts.

  7. Gourmet August 1995 Converted by MC_Buster.

  8. 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.


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