These were the perfect upscale treats to make for a tea party I attended the other week.
Mini-Margherita Pizza Tarts
discovered here
- 1 sheet frozen puff pastry, thawed but still cold
- 5 oz fresh mozzarella, cut into 1/2-inch cubes
- 1 c cherry tomatoes, quartered
- 2 t olive oil
- Kosher salt
- 1/4 c chopped fresh basil leaves
Arrange a rack in the middle of the oven and heat to 400°F. Line 2 baking sheets with parchment paper. Unfold puff pastry onto lightly floured work surface. Use a sharp knife to cut pastry into 16 squares. Place the squares on the baking sheets, spacing them 2 inches apart. Use a very sharp knife to lightly score each square with an X. Divide the tomatoes and mozzarella cubes evenly among the squares, piling in center of each square. Drizzle each with olive oil and sprinkle with a pinch of salt. Bake until the edges of each tart are golden-brown and cheese is melted and bubbling, 15 to 17 minutes. Transfer to cooling racks and cool for 5 minutes. Sprinkle with chopped basil.
