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PROVENCAL TOMATO TARTLETS

List of Ingredients





2 sheets frozen puff pastry (one 17-ounce package)
1/2 cup olive oil
1 medium onion, diced
4 cloves garlic, minced
2 pounds plum tomatoes, peeled, seeded and chopped
3 sage leaves, sliced into fine julienne
1 sprig rosemary, broken in two
6-8 plum tomatoes, thinly sliced crosswise
Salt and freshly ground black pepper, to taste
2 tablespoons minced basil
6 sprigs basil (optional)



Recipe



Remove the puff pastry from the freezer, unwrap and allow it to come to room
temperature; set aside.

In a medium skillet, heat 3 tablespoons of the oil over medium heat. Add the
onion and half the garlic, lower the heat to medium-low, and cook until the
onion is translucent, about 4 minutes. Do not let the onion or garlic brown.
Add the chopped tomatoes, sage and rosemary and stir to combine. Simmer for
about 30 minutes, until the mixture is reduced by almost half. Remove from
heat and set aside.

Preheat oven to 375 degrees.

On a well floured work surface, using a floured rolling pin, roll out the
sheets of puff pastry to a thickness of 1/16-inch. Using a 7-inch bowl or
plate as a guide, cut out 3 rounds from each pastry sheet. Transfer the
rounds to two ungreased baking sheets, three on each. (If you only have one
baking sheet, or a small oven, bake the tartlets in two batches).

Spread two tablespoons of the tomato mixture over each pastry round, leaving
a 1/2-inch border on the outside edge. Arrange the tomato slices on top of
each tartlet, one small one in the center and an overlapping circle of
tomatoes around it. Season each tartlet with a pinch of salt and several
turns of the pepper mill. Bake in the center of the oven for about 15
minutes, until the crusts are golden brown. Remove and transfer to a wire
rack to cool slightly.

In a small bowl, combine the minced basil and the remaining garlic.
Gradually whisk in the remaining olive oil. Transfer the tartlets to
individual plates, drizzle each tartlet with 1 tablespoon of the basil-oil
mixture, garnish with sprigs of basil if you wish, and serve immediately.

Serves 6.

PER SERVING: 300 calories, 3 g protein, 18 g carbohydrate, 25 g fat (3 g
saturated), 0 cholesterol, 56 mg sodium, 2 g fiber.