Tomatoes, basil, mozzarella top pastry

The photos on the cover of this new cookbook have caught the eye of many people passing my desk in the last few months.

Hallie Harron and Shelley Sikora’s “Tomatoes and Mozzarella” is a book designed for cooks who want to explore all manner of dishes based on this time-tested combination. There are 100 recipes in the book from simple to challenging, and breakfast to dinner.

Flaky Tomato Tartlets with Mozzarella and Crackly Basil

8 (5-inch) puff pastry squares, thawed according to package directions (about 1 pound)

1/2 cup store-bought prepared sun-dried tomato pesto

5 medium-size ripe tomatoes, thickly sliced

1 large bunch basil, stemmed

2 tablespoons canola oil

16 bocconicini mozzarella balls (see note)

Preheat the oven to 450 degrees. Lightly oil two baking sheets.

Arrange the pastry squares on baking sheets. Spread each square of pastry with 1 tablespoon tomato pesto and top the pesto with 2 slices of tomato, slightly overlapping and placed on the diagonal. Bake on the center rack for 15 minutes, or until golden brown.

While the tartlets bake, place the basil leaves on a paper towel, brush with the canola oil, and microwave 1 to 2 minutes, or until crispy. When the tartlets are done, remove them to a cooling rack and top each with 2 bocconicini, one on either side of the tomatoes. Place 1 or 2 crackly basil leaves on top of each tart. Serve warm or at room temperature.

Note: Different sizes of fresh mozzarella are given different names. The tiniest round mouthfuls, about the size of a cherry and 1/3 ounce each, are called ciliegine. Next are bocconicini, which are about 1 inch in diameter and about 2 ounces each. These smaller sizes are often sold marinated in olive oil and spices, as well as plain water. If you can’t find bocconicini, larger balls of fresh mozzarella can be cut into smaller chunks for this recipe.

Yield: 8 tartlets

Approximate nutrition per serving: Unable to calculate.