Rustic Tomato & Mozzarella Tart
This delightful tomato tart features juicy red and yellow tomato slices atop a flaky puff pastry base, sprinkled with a blend of cheeses and a touch of garlic butter. With a crispy golden crust and a finishing touch of fresh basil and a drizzle of olive oil, this savory tart is a perfect treat for any occasion.
— Constant Cookbook
Ingredients
- 2 or 3 ripe red and yellow tomatoes, about 8 oz. total, cored and cut into slices 1/8 inch thick
- Salt, to taste
- 1 garlic clove, finely chopped
- 1 Tbs. unsalted butter, melted
- 8-by-10-inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
- 3/4 cup shredded whole-milk mozzarella cheese
- 4 Tbs. grated hard cheese, such as Parmigiano-Reggiano
- 2 Tbs. chopped fresh basil
- Olive oil for drizzling
Instructions
- Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes.
- Position a rack in the upper third of an oven and preheat to 400°F.
- In a small bowl, stir together the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt. Leaving a 1/4-inch border, sprinkle the pastry evenly with the mozzarella and 2 Tbs. of the Parmigiano-Reggiano. Arrange the tomato slices on top and sprinkle with the remaining 2 Tbs. Parmigiano-Reggiano.
- Bake until the pastry is puffed and golden, 25 to 30 minutes. Sprinkle the tarts with the basil and drizzle with olive oil. Serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
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