Bite-Size Tomato And Mozzarella Tarts - cooking recipe

Ingredients

flour, for work surface
1 sheet frozen puff pastry, thawed (from a 17.3 ounce box)
1 1/2 tablespoons parmigiano-reggiano cheese, shredded
1 large plum tomato, thinly sliced (about 8-9 slices)
3 ounces salted fresh mozzarella cheese, very thinly sliced (8-9 slices)
1 tablespoon fresh basil, chopped

Preparation

Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold pastry.
Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
Using a fork, prick each round in several places.
Bake 5 minutes.
Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
Top each with 1 mozzarella slice.
Bake until pastry is puffed and golden, 12-14 minutes.
Sprinkle each tart with basil and serve warm.