Recipe - Herbed Tomato Tarts

1 Sheet; (about One half pound)
; frozen puff pastry,
; thawed
2 One half teaspoon Anchovy paste; or to taste
1 cup Coarsely grated mozzarella;
(about 4 ounces)
One half cup Freshly grated Parmesan
1 One half pound Vineripened tomatoes; (8
small to medium),
; cut or sliced up thin
1 small Red onion; halved lengthwise
; and cut or sliced up thin
2 teaspoon Chopped fresh rosemary
leaves
2 teaspoon Chopped fresh thyme leaves

Preheat oven to 425F.

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
14inch rectangle. Halve pastry lengthwise, forming two 16 by 7inch
rectangles.

Brush edges with water and fold in edges to form a 1/2inch 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 One half 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 One fourth 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.

Gourmet August 1995

Converted by MC_Buster.

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); One half Lean Meat; 2 One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.