Recipe Flash: Smoked Mozzarella Tartlettes
2 sheets puff pastry
½ lb smoked mozzarella, coarsely grated
1/4 cup crushed tomatoes
1 clove garlic, minced
7 balsamic-roasted cipollini onions*, quartered
1/3 cup Parmesan
*To make the onions, halve this recipe. Caramelized sliced onions made stovetop will also work.
Preheat the oven to 400 degrees.
Using a 2-inch circular cutter, cut the puff pastry into rounds. Line a baking sheet with parchment paper and arrange the rounds on it.
In a small bowl, combine the crushed tomato with the garlic and season with salt and red pepper.
Using a small teaspoon, place a dollop of sauce on each round, and use the back of the spoon to spread it over each tartlette. Cover each with a bit of the mozzarella, one of the onion slivers, and top it off with a sprinkle of Parmesan cheese.
Bake in the oven for 15-20 minutes, until the puff pastry has begun to brown, and the cheese is melted and becoming crusty. Remove and let sit for 5 minutes (the pastry will de-puff in that time). Then serve immediately.