Directions: |
Directions:1. Adjust oven rack to lower-middle position. Heat oven to 425º
2. Dust the counter with flour and unfold piece of puff pastry onto the counter.
3. Fold the one side of the pastry over by 1/2", then brush the folded edge with egg. Repeat with other sides of pastry - so that 4 sides are folded over by 1/2 " and brushed with egg. Make sure the edges are flush and square. Transfer the tart to a parchment-lined baking sheet.
4. Using a paring knife cut through and make slits along the folded edges and corners of the tart shell.
5. Sprinkle the Parmesan cheese evenly over the center box of the shell. Using a fork uniformly poke holes all over the shell. Bake for 13-15 minutes. Then reduce temperature to 350º. Continue to bake until the shell is golden brown and crisp.
6. While the tart is baking place the tomato slices in a single layer on a double layer of paper towels, sprinkle evenly with 1 T salt. Let stand 30 min.
7. Place another double layer of paper towels on top of the tomatoes and press firmly to dry the tomatoes.
8. Combine garlic, olive oil, and pinch each of salt and pepper in a small bowl and set aside. Let marinate at least 10 min.
9. Sprinkle the mozzarella evenly over the baked shell. Place the tomatoes - on top of the mozzarella. Brush the tomatoes with the garlic/oil mixture - making sure you get some garlic on all of the tomatoes. .
10. Bake the shell until golden brown and the cheese is melted, 15 - 17 minutes.
11. Sprinkle with the basil, slide onto a cutting board - cut into pieces and serve |
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