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Tomato and Smoked Mozzarella Tart
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Brief Description
Puff pastry baked topped with tomatoes, mozzarella and Italian seasonings.
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Main Ingredient
puff pastry
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Category: Appetizers
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 08, 2016
Number of Servings:
Ingredients:
- - unbleached all-purpose flour for work surface
- 1 boxes - frozen puff pastry (Pepperidge Farm, 1.1 pound) thawed in box in refrigerator overnight
- 1 - large egg beaten
- 2 ounces - grated Parmesan cheese 2 ounces = about 1 cup
- 1 pounds - plum tomatoes (1 pound = 3 or 4 medium tomatoes) cored and cut crosswise into 1/4-inch thick slices
- - table salt
- 2 cloves - garlic minced or pressed through garlic press (1 clove = about 1 tsp)
- 2 tablespoons - extra-virgin olive oil
- - ground black pepper
- 6 ounces - smoked mozzarella cheese shredded (6 oz = about 2 cups)
- 2 tablespoons - chopped fresh basil shredded
Directions:
Adjust oven rack to lower-middle position and heat oven to 425 degrees F. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees F. Continue baking until golden brown and crisp, about 13 to 15 minutes longer. Transfer to a wire rack; increase oven temperature to 425 degrees F.
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt. Let stand 30 minutes. Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.
Combine garlic, olive oil, and pinch each of salt and pepper in a small bowl; set aside.
Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil.
Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes.
Sprinkle with basil, slide onto cutting board or serving platter; cut into pieces and serve.
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