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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Flour for dusting surface
1 (1.1 lb) box frozen puff pastry, thawed in the box in the refrigerator overnight
1 egg, beaten
1/2 cup grated parmesan cheese
1 lb Roma tomatoes (3-4 medium), cored and cut crosswise into 1/4 inch thick slices
Salt
2 medium garlic cloves, minced
2 tbsp olive oil
Ground black pepper
2 cups shredded mozzarella cheese or 6 oz smoked mozzarella cheese
2 tbsp coarsely chopped fresh basil
Preheat oven to 425. Dust work surface with flour and unfold both pieces of puff pastry onto surface.
To form one large sheet, brush some egg along one edge of one sheet of pastry. Overlap with second sheet of dough by 1 inch and press down to seal pieces together. With a rolling pin, smooth out the seam. The rectangle should measure about 18x9”. Use a knife to trim edges straight. Cut a 1 inch strip from short side of dough. Cut another 1 inch strip from same side.
Transfer large piece of dough to a parchment-lined baking sheet and brush with more beaten egg. Gently press long strips of dough onto 2 long sides of dough. Brush the long strips with beaten egg. Repeat with short strips. Trim excess dough from corners. Sprinkle with parmesan cheese. With a fork, poke holes in the bottom. Bake 15 minutes, then reduce oven temperature to 350; continue to bake until golden brown and crisp, 15-17 minutes longer. Transfer to a wire rack; increase the oven to 425.
While shell bakes, place tomato slices in a single layer on 2 layers of paper towels and sprinkle evenly with 1/2 tsp salt; let stand 30 minutes. Place 2 more layers of paper towels o top of tomatoes and press firmly to dry tomatoes.
Combine garlic, olive oil, and a pinch of salt and pepper in a small bowl. Sprinkle mozzarella evenly over bottom of warm baked shell. Shingle tomato slices widthwise on top of cheese; brush tomatoes with garlic oil.
Bake until shell is deep golden brown and cheese is melted, 15-17 minutes. Cool on a wire rack 5 minutes, sprinkle with basil, slice onto a cutting board, cut into pieces to serve. Variation: Layer thinly sliced prosciutto in a single layer on top of mozzarella before arranging tomato slices.
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TOMATO AND MOZARELLA TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Flour for dusting surface
1 (1.1 lb) box frozen puff pastry, thawed in the box in the refrigerator overnight
1 egg, beaten
1/2 cup grated parmesan cheese
1 lb Roma tomatoes (3-4 medium), cored and cut crosswise into 1/4 inch thick slices
Salt
2 medium garlic cloves, minced
2 tbsp olive oil
Ground black pepper
2 cups shredded mozzarella cheese or 6 oz smoked mozzarella cheese
2 tbsp coarsely chopped fresh basil
Preheat oven to 425. Dust work surface with flour and unfold both pieces of puff pastry onto surface.
To form one large sheet, brush some egg along one edge of one sheet of pastry. Overlap with second sheet of dough by 1 inch and press down to seal pieces together. With a rolling pin, smooth out the seam. The rectangle should measure about 18x9”. Use a knife to trim edges straight. Cut a 1 inch strip from short side of dough. Cut another 1 inch strip from same side.
Transfer large piece of dough to a parchment-lined baking sheet and brush with more beaten egg. Gently press long strips of dough onto 2 long sides of dough. Brush the long strips with beaten egg. Repeat with short strips. Trim excess dough from corners. Sprinkle with parmesan cheese. With a fork, poke holes in the bottom. Bake 15 minutes, then reduce oven temperature to 350; continue to bake until golden brown and crisp, 15-17 minutes longer. Transfer to a wire rack; increase the oven to 425.
While shell bakes, place tomato slices in a single layer on 2 layers of paper towels and sprinkle evenly with 1/2 tsp salt; let stand 30 minutes. Place 2 more layers of paper towels o top of tomatoes and press firmly to dry tomatoes.
Combine garlic, olive oil, and a pinch of salt and pepper in a small bowl. Sprinkle mozzarella evenly over bottom of warm baked shell. Shingle tomato slices widthwise on top of cheese; brush tomatoes with garlic oil.
Bake until shell is deep golden brown and cheese is melted, 15-17 minutes. Cool on a wire rack 5 minutes, sprinkle with basil, slice onto a cutting board, cut into pieces to serve. Variation: Layer thinly sliced prosciutto in a single layer on top of mozzarella before arranging tomato slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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