Buffalo Mozzarella, Tomato And Pesto Tarts

1. 1

   In a small saucepan of boiling salted water, immerse the tomatoes for 15 seconds. Pull off the skin and but 12 thick slices, or cut six slices and halve them crosswise.

2. 2

   Cut three 5-inch rounds from each of the two pasty sheets. Transfer to a parchment-lined baking sheet. Place two slices of tomato and two slices of mozzarella in the center of each dough disk, overlapping slightly. Refrigerate for 15 minutes and preheat the oven to 400 degres, convection if possible.

3. 3

   Brush the exposed edges with beaten egg and place a few dollops of pesto on each. Bake for 12 to 15 minutes, until the pastry edges are golden brown. Serve at once.

* Per serving · 4 servings · Values may vary.

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