---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       1    Recipe puff pastry
       1    Recipe Thick Tomato Coulis
       6 md Vine ripened tomatoes
       3 tb Shredded basil
       1    Oil
            Salt and pepper
   Contributed to the echo by: Janice Norman TOMATO AND
   BASIL TARTS Quickly roll out the pastry and cut out
   six 4-5 rounds. Place rounds on a thick baking sheet
   and sprinkle with a little cold water. Place baking
   sheet in freezer until ready to assemble and bake
   tarts. Slice the tomatoes and lay them on paper towels
   for thirty minutes to drain off excess moisture. This
   will prevent the tarts from being soggy. One half hour
   before serving, preheat the oven to 450 degrees. Take
   the baking sheet from the freezer and spread a layer
   of Thick Tomato Coulis over the pastry rounds leaving
   1/2 inch rim around the edge. Arrange the drained
   tomato slices over the coulis and scatter with
   shredded basil. Sprinkle with salt and some freshly
   grated black pepper then drizzle with oil. Immediately
   place in the oven and bake for 20 minutes or until the
   pastry is puffed and golden. Serve at once.
   Servings: 6