Party-Pleasing Tomato And Pesto Tart
(NAPSA) – Easy to make and elegant to serve, tiny tomato tarts make a great party appetizer or luncheon side dish.
In addition, because they’re made with freshly canned tomatoes, they’re a natural source of lycopene, an antioxidant that may help reduce the risk of heart disease. According to scientists, the body absorbs more lycopene from cooked tomatoes than from raw.
In addition to serving up lycopene, canned tomatoes make a great addition to a wide range of recipes, according to chef George Duran, host of ‘Ham on the Street’ and author of ‘Take this Dish and Twist It.’ ‘I’m a huge fan of using Hunt’s(r) diced, whole and stewed tomatoes in my recipes because they go from vine to can in mere hours and are flash-steamed to help keep their backyard garden-fresh taste,’ said Duran.
- PAM Original No-Stick
- Cooking spray
- 1 puff pastry sheet frozen, thawed according to package directions (1 sheet = 1/2 of 17.3-oz. pkg.)
- 1/2 cup basil pesto prepared
- 1 cup part-skim mozzarella cheese shredded, 1= 4 oz.
- 1 can Hunt's 14.5 oz. each,
- Tomatoes whole, peeled, drained, cut into 1/4-inch- thick slices
- basil fresh, thinly sliced, optional
- Preheat oven to 400 F.
- Spray rimmed baking sheet with cooking spray; set aside. Unfold 1 puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet.
- Spread pesto evenly over puff pastry. Sprinkle with 1/2 cup cheese, then add tomato slices in a single layer. Finish by topping evenly with remaining cheese.
- Bake 17-20 minutes, or until golden brown. Garnish with some fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.
- Garnishing with fresh basil serves up another layer of appealingly fresh taste and aroma.