Tomato Cherry Pepper Tart

Fall is the season of Atlantic storms here on the East Coast of USA. That means a lot of rains. On one such rainy evening, I started craving for something rich but also spicy, also something that did not require me to stand in front of hot oil!! I did have a box pf puff pastry lying in my freezer and calling out for me!! What better day I though to bake some savoury puff pastry tarts.. We enjoyed this tart enormously



We will need,

Puff Pastry sheet 1 (or half a box)
Mozzarella Cheese ½ cup grated (or more if desired)
Cherry peppers in vinegar 2 diced
Tomato 1 medium diced
Onions 1 medium diced
Fresh coriander 2 tbsp Chopped
Green Chillies 1 minced (Optional)
Salt
Pepper to taste

• Follow the instructions on the puff pastry box, and thaw it on the counter for 15-20 minutes.
• Preheat oven to 400 0 F. Spread the puff pastry sheet on a floured surface and cut it into six pieces.
• Lay the sheets on a cookie sheet. (grease the sheet if the instructions on the box calls for it)
• Spread the cheese on the pastry pieces, sprinkle the diced cherry peppers, tomatoes, onions, chillies and coriander on the cheese. Add a dash of salt and pepper on the topping and bake the Pastries for about 10-12 minutes. (Again follow the instruction on the box) Keep an eye on these tarts for they go too far very quick.
• Once the cheese is melted and the pastry is golden on the edges the tarts are ready.
• Remove from the oven and rest it for at least 5-8 minutes. Serve it with tomato/chilly sauce