Looking for a knock-the-socks-off-your-party-guests appetizer? Than look no further, friends! These Mini Tomato and Mozzarella Tarts are finger-food party perfection, and will without a doubt impress.
I planned on making these for our family's New Years Eve party, but my hubby was still sick, so there was no partying for us that night :( Instead, I made them for lunch the next day and was in utter and complete bliss as I ate them. They were amazing!
After I inhaled a few, I called my Mom and told her to get over to my house immediately, so she could try one. She declined because she didn't want Kale getting her sick, so we planned to have a family dinner soon, so I could make these for it.
Our family dinner is this Sunday and I am SO excited for everyone to try them! That is, if I don't eat them all before we get there.....
Mini Tomato & Mozzarella Tarts
1 package (17.3 ounce) puff pastry dough, defrosted
olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
Kosher salt and black pepper
3 Tablespoons chicken broth
2 teaspoons minced fresh thyme leaves
1/2 cup freshly grated Parmesan cheese
4 ounces fresh Mozzarella cheese, cut into 1 inch cubes
2 Roma Tomatoes, thinly sliced
3 Tablespoons julienned basil leaves
Directions: Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10x10 inches). Using a 1 1/2 -inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
Heat 3 Tablespoons of olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10-12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.
Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with basil, salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
Bake for 15-20 minutes, or until the pastry is golden brown. Serve warm and enjoy! ♥
Recipe adapted from: Barefoot Contessa
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