Thin Tomato and Scallop Tarts

Ingredients

• 2 large tomatoes, thinly sliced
• 1 sheet puff pastry, thawed
• 12-16 large scallops, cleaned and trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness.
3. Cut the puff pastry into 4-6 equal squares and place them on a baking sheet lined with parchment paper.
4. In a small bowl, mix together the olive oil, garlic, and basil.
5. Using a pastry brush, brush the mixture onto the puff pastry squares, leaving a 1/4-inch border around the edges.
6. Arrange the tomato slices on top of the puff pastry, slightly overlapping them to cover the entire surface.
7. Place 2-3 scallops on top of the tomato slices, and sprinkle with Parmesan cheese.
8. Season with salt and pepper, to taste.
9. Bake for 15-20 minutes, or until the puff pastry is golden brown and the scallops are cooked through.
10. Remove from the oven and let cool for a few minutes before serving.

Verdict and Serving Suggestions

These thin tomato and scallop tarts are a delicious and elegant appetizer or light meal. The combination of juicy tomatoes, tender scallops, and flaky puff pastry is truly irresistible. Serve them warm and garnish with a sprinkle of fresh basil or parsley, if desired. Enjoy with a glass of white wine for a perfect pairing.