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Tomato And Mozzarella Tart Recipe

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This recipe for Tomato And Mozzarella Tart is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet puff pastry, thawed (9 1/2 " x 9 1/2")
1 large egg, lightly beaten
1 oz Parmesan cheese, grated (1/2 cup)
2 tomatoes cored and sliced 1/4" thick
1/2 TSR salt
4 oz whole-milk mozzarella cheese, shredded (1 cup)
2 Tabs olive oil
1 garlic clove, minced
2 Tabs minced fresh basil
Directions:
Directions:
Adjust oven rack to lowest position and heat oven to 425º. Line baking sheet with parchment paper. Lay pastry in center of prepared sheet. Brush pastry with egg. To form rimmed crust, fold over long edges of pastry 1/2", then brush with egg. Fold over short edges of pastry 1/2", then brush with egg. Using paring knife, cut through folded edges and corners of pastry. Sprinkle Parmesan evenly over crust bottom. Poke dough uniformly with fork. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to wire rack and let cool.

Meanwhile, spread tomatoes over several layers of paper towels. Sprinkle with salt and let drain for 30 minutes.

Sprinkle mozzarella evenly over crust bottom. Using paper towels, press excess moisture from tomatoes. Shingle tomatoes evenly overly mozzarella. Whisk oil and garlic together and drizzle over tomatoes. Bake until crust is deep golden, 10-15 minutes.

Let cool on wire rack for 5 minutes and sprinkle with basil. Slide tart onto cutting board, slice into pieces, and serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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