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Print this Recipe    Tomato Tarts

Herbed Tomato Tarts

1 sheet (about 1/2 pound) frozen puff pastry, thawed
2 1/2 teaspoons anchovy paste, or to taste
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup freshly grated Parmesan
1 1/2 pounds vine-ripened tomatoes (8 small to medium),
sliced thin
1 small red onion, halved lengthwise and sliced thin
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves

Preheat oven to 425 F. 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 14-inch rectangle. Halve pastry
lengthwise, forming two 16- by 7-inch rectangles. Brush edges with
water and fold in edges to form a 1/2-inch 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 1/2 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 1/4 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.

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