Herbed Tomato Tarts

Herbed Tomato Tarts

Can be prepared in 45 minutes or less.

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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