Tomato Tarts

4 puff pastry shells, thawed
4 ounces Mozzarella cheese, shredded
1 Tablespoon chopped fresh basil, or 1 teaspoon dried
2 to 3 ripe tomatoes, cut in ½-inch slices
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
½ Tablespoon olive oil
Chopped fresh basil for garnish (optional)

Preheat oven to 400° F.

On a floured surface, roll puff pastry shells into 6-inch circles; perfect the circles by placing a small plate on top and cutting around the edges. Transfer to a baking sheet.

Cover the bottom of the pastry circles with cheese and sprinkle with basil. Arrange tomato slices to cover the cheese as evenly as possible. Sprinkle the tomatoes with salt and pepper and drizzle with olive oil. Bake for 30 to 40 minutes. Garnish with chopped basil. Serve warm or at room temperature. Yield: 4 servings.