A perfect summer appetizer with fresh tomatoes and basil! Enjoy!!
3 ripe firm tomatoes, very thinly sliced (8 to 10 ounces)
1 (17 ounce) package frozen puff pastry
1 cup (4 ounces) shredded mozzarella cheese
1 ½ tablespoons chopped fresh oregano
1 tablespoon fresh basil
½ teaspoon coarsely ground garlic
1 small sweet onion, very thinly sliced and separated into rings
¼ cup freshly grated Parmesan cheese
Place the tomato slices between paper towels. Let stand for 20 minutes to remove any excess moisture. Thaw the puff pastry sheets at room temperature for 20 to 30 minutes. Preheat the oven to 400 degrees. Unfold 1 sheet of dough and place on an ungreased heavy baking sheet or baking stone; flatten the dough slightly. Place the second sheet of dough over the first rotating a half turns so the 2 sheets are offset; flatten dough slightly.
Layer the mozzarella cheese, ¼ cup Parmesan cheese, oregano, basil and garlic over the dough, leaving a 1-inch border. Arrange the tomato slices in slightly overlapping concentric circles over the cheeses. Scatter the onion rings over the tomatoes; sprinkle with ¼ cup Parmesan cheese. Fold the edge of the dough carefully, forming a rim around the tart. Bake for 25-35 minutes. Cut with a sharp knife or pizza cutter into wedges.
Yield: 8-10 servings
Side Note: I had the Puff Pastry Shells and decided to use them instead. I chopped up the Cheeses, tomatoes and onion. After pre-baking the shells I filled them with the Cheese, Tomato and Onions, put the top back on and baked for about 2-3 minutes long. Doing the shells made my serving size smaller but the presentation was WOW!