This is one of my favorite tomato tart recipes. When I made this for the picture I used what I had in the fridge, it was a Mexican blend of cheese. It tasted great but my favorite is the mozzarella and Parmesan mixture in the recipe.
HERBED TOMATO TARTS
Can be prepared in 45 minutes or less.
1 sheet (about 1/2 pound) frozen puff pastry, thawed
2 1/2 teaspoons anchovy paste, or to taste
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup freshly grated Parmesan
1 1/2 pounds vine-ripened tomatoes (8 small to medium), sliced thin
1 small red onion, halved lengthwise and sliced thin
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons anchovy paste, or to taste
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup freshly grated Parmesan
1 1/2 pounds vine-ripened tomatoes (8 small to medium), sliced thin
1 small red onion, halved lengthwise and sliced thin
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Preheat oven to 425°F.
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.
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