Tartlet Of Roma Tomatoes

3 lg Ripe Roma tomatoes
1 lg Shallot; chopped
1 ts Tapenade; (Greek olive
-puree)
1 tb Balsamic vinaigrette
1 sm Shee puff pastry; rolled out
-thinly
4 sl Mozzarella cheese
Basil to garnish

Cook the pastry base until golden brown and then spread on the tapenade.

Slice the tomatoes and lay on top of the tapenade. Sprinkle on the shallot
and lastly lay on the mozzarella.

Cook in a hot oven until the tomatoes are soft. Serve with the vinaigrette
and garnish with basil.

Yields
1 servings