Your friend is throwing a little Saturday night get together, pot-luck style. All of a sudden, it’s Saturday morning and you don’t know what to bring. Another bottle of wine? Guac and chips? Pita chips and hummus?
Hint: three other people are also planning on bringing some form of chips and dip. They’re also (not so) secretly hoping someone will bring something better so they don’t feel bad.
Here’s the thing. Dream all you want, but come Saturday, it’s go time. If you haven’t started the elaborate petit fours from your Pinterest daydreams by now, it’s probably too late.
Enter: the puff pastry tart.
I found packages of 5″ puff pastry squares on sale for ~$3. If you ever see these one sale, stock up so you always have these on hand for a quick, yet thoughtful appetizer.
They’re also great for those rainy weekends when you’re binge watching Netflix and don’t feel like cooking much of anything.
Hey, now I can say I did something this weekend.
Tomato Mozzarella Tart with Orange Infused Olive Oil
Ingredients (per tart)
- 1 puff pastry square, 5″x5″, frozen
- 1/2 oz fresh mozzarella cheese, whole, sliced thin
- 2 thin slices fresh tomato
- 2 large basil leaves, roughly chopped
This recipe makes 1 tart, which is good appetizer portion for 1 person. Scale up as much as you need.
Ingredients (Orange Infused Olive Oil)
- 1 orange
- 1/2 cup extra virgin olive oil
Preheat the oven to 350 F.
Remove the puff pastry from the freezer. (If you purchased it in sheet form, cut into 5 inch squares.)
Arrange on a silicone mat lined baking sheet with at least 1″ space between squares. (We recommend Silpat.) Set aside to warm up to room temperature.
Using a knife, carefully slice off the orange peel, leaving behind the white pith. (The pith is slightly bitter and doesn’t bring anything to the party, so try not to include much of it.)
In a food processor, process the orange peel and olive oil until only small chunks remain.
Remove the mixture and set aside for 1 hour to infuse.
Cut off 2 thin slices of tomato per tart. Arrange on a piece of paper towel, sprinkle with Kosher salt, and let sit for 30 minutes.
The salt will draw out moisture, which the paper towel will absorb. This step will prevent the tart from getting soggy.
Using a fork or a handy dandy docker, dock (or prick) the puff pastry, leaving a 1/2″ margin around the edges. The area you docked won’t rise as much as the edges, so end up with a nice crust.
Once the orange olive oil is done infusing, strain and discard the zest.
Brush the puff pastry with the olive oil, then bake at 350 F for 7 minutes.
Remove the puff pastry from the oven and set aside to cool.
After 30 minutes of drying the tomato slices, you can now assemble the tarts. Arrange the sliced mozzarella, tomato slices, and (optional) rough chopped fresh basil, then bake for 350 F until golden brown and delicious, about 9-10 minutes.
Move the tarts to a cutting board and cut in half diagonally. (You don’t want to cut the tarts directly on the silicone mat or you’ll end up ruining the mat.)
Top with more chopped fresh basil and drizzle with the orange infused olive oil. Serve immediately.
If the tart cools down to room temperature and you want to reheat it, pop it into the broiler on high for 30 seconds.