4 SUNSET® Campari® Tomatoes
2 tsp salt
1 sheet frozen puff pastry, thawed
150 g goat cheese, softened
1 tbsp milk
3 tbsp mixed herbs, finely chopped (parsley, dill, chives, thyme, tarragon)
½ cup mozzarella cheese, grated
Salt and pepper, to taste
Prep Time: 30 mins
Cook Time: 30 mins
Servings: 12
1 Preheat oven to 375° F.
2 Slice tomatoes into 3 slices, 12 slices total. Place tomatoes on paper towels and sprinkle with 1 tsp salt. Let stand 15 minutes. Flip onto dry paper towels and salt again. Let stand for another 15 minutes. Dry top side of tomatoes with paper towels for any remaining moisture.
3 While tomatoes are draining, prepare the pastry. Roll out onto a lightly floured surface. Using a 3" cookie cutter, cut 12 circles from sheet of pastry. Be sure to use all of the pastry.
4 Place pastry circles into a non-stick muffin pan. (Don’t worry about getting them tucked into the pan too securely. Just make sure they have a flat bottom so they stand level.) Place in refrigerator to keep cold.
5 In a bowl, combine goat cheese, milk, herbs, mozzarella, and seasoning. Set aside.
6 Place one slice of tomato in each muffin cup, on top of the puff pastry. Follow with 1 tsp goat cheese mixture. Repeat the layer, ending with goat cheese mixture.
7 Bake for 30 minutes, rotating pan at 15 minutes.
8 Remove from oven, place remaining Campari® slices on top of tarts.
9 Serve immediately or at room temperature, garnish with fresh herbs. Enjoy!
To learn more about Mastronardi Produce®/SUNSET®,
visit www.sunsetgrown.com
