1 Sheet; (about 1/2 pound)
; frozen puff pastry,
; thawed
2 1/2 ts Anchovy paste; or to taste
1 c Coarsely grated mozzarella;
-(about 4 ounces)
1/2 c Freshly grated Parmesan
1 1/2 lb Vine-ripened tomatoes; (8
-small to medium),
; sliced thin
1 sm Red onion; halved lengthwise
; and sliced thin
2 ts Chopped fresh rosemary
-leaves
2 ts 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
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.
Yields
1 servings