Tomato and Parmesan Pastry Tarts
- 10 ounces frozen puff pastry, thawed
- 8 large ripe Roma tomatoes, thinly sliced
- 2 TBSP plus 1 tsp balsamic vinegar, divided
- 2TBSP plus 1 tsp olive oil, divided
- sea salt to taste
- black pepper to taste
- 1 TBSP chopped fresh basil
- 1 TBSP chopped fresh parsley
- 2 ounces shaved Parmesan cheese
- 1/3 cup arugula or salad greens
- Roll out the puff pastry sheets to a thickness of 1/8-inch and cut out 4 to 6 large rounds, about 5 inches in diameter (use a saucer or a small plate as your guide). Place in a single layer on an ungreased baking sheet and refrigerate 20 minutes.
- Preheat the oven to 400 degrees. Bake the pastry 10 minutes, then place a second baking sheet on top to press the rounds down and keep them flat. Bake 8 to 10 minutes longer or until lightly golden brown. Cool on a wire rack.
- Arrange the tomatoes in overlapping circles that are slightly smaller than the pastry rounds. Make the same number of rounds that you have pastries.
- In a small bowl, whisk together 2 tablespoons of the vinegar and 2 tablespoons of the oil. Brush the tomatoes with the vinegar and oil mixture. Season with salt and pepper and sprinkle with the chopped herbs. Lay the shavings of cheese on top, making sure they connect with all the tomato slices.
- Preheat the broiler to high. When hot, place the tomatoes under the heat to melt the cheese. Watch carefully and when just melted, remove. Let rest about 10 seconds and transfer onto a pastry round with a slotted spatula. Season the arugula or salad greens with the remaining vinegar and oil. Pile on top of each tart. Serve immediately.
Yield: 4-6 servings