Thursday, July 16, 2009

Tomato & Mozzarella Tart

I made this for my sis-in-law's baby shower & it was a big hit. Here is the recipe for all those who wanted it. It comes from the America's Test Kitchen Family Cookbook.


Unbleached all-purpose flour for work surface
1 box of frozen puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), sliced
Kosher Salt
2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 low moisture mozzarella, shredded (2 cups)
2 tablespoons basil, fresh, shredded

1. Preheat oven to 425 Degrees.
2. Unfold thawed pastry & brush with beaten egg. Fold over edges to create a border around the tart.
3. Poke pastry with a fork & bake for 12-15 min. until just starting to brown.
4. While crust is baking, slice tomatoes, salt them, & let sit for 5 min. The salt causes the tomatoes to release their juices. Pat dry before placing tomatoes onto the crust.
5. Remove crust, cut vent holes with a knife if air bubbles have formed & spread mozzarella on top. Layer tomatoes next.
6. Combine garlic with oil & brush over tomatoes. Sprinkle with parmesan & bake for 15 min. more.
7. Sprinkle with basil, cut & serve.

**This dish is great served hot or at room temp**


Rachelle said...

we'll try this--our tomatoes are just ripening.

Heidi said...

Something is weird with the format of this. I can't read the end of half of the lines. Hmm . . any ideas Jess?