TOMATO AND MOZZARELLA TART
From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "
Provided by SweetSueAl
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
- With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
- With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
- Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
- Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
- With pizza wheel or knife, trim excess dough from corners.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- 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; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
- Transfer to wire rack; increase oven temperature to 425 degrees.
- 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 paper towels on top of tomatoes and press firmly to dry tomatoes.
- Combine garlic, olive oil, and pinch each salt and pepper in 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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Umar Rizky
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or canned tomatoes, depending on what I have on hand.
Mosa Palaka
[email protected]Delicious! I made this tart for dinner last night and it was a huge hit with my family. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
William Christensen
[email protected]This tart is a great way to use up leftover tomatoes. I also love that it's a vegetarian dish, so it's perfect for Meatless Mondays.
arafat rhamam
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The flavors are amazing and the tart is so easy to make. I will definitely be making this again.
Frisk Sans
[email protected]This tart is so delicious and easy to make. I love that it's a vegetarian dish, so it's perfect for Meatless Mondays. I also appreciate that it can be made ahead of time, which makes it a great option for busy weeknights.
naiem hasan Niloy
[email protected]I've made this tart several times now and it's always a favorite. It's so easy to make and it's always a crowd-pleaser. I love that I can use fresh or canned tomatoes, depending on what I have on hand.
Shipon Hassan
[email protected]This tart is a great way to use up leftover tomatoes. I also love that it's a vegetarian dish, so it's perfect for Meatless Mondays.
Mbuso Gumede
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The flavors are amazing and the tart is so easy to make. I will definitely be making this again.
Jazion Harling
[email protected]This tart is so delicious and easy to make. I love that it's a vegetarian dish, so it's perfect for Meatless Mondays. I also appreciate that it can be made ahead of time, which makes it a great option for busy weeknights.
Sanju Thapa
[email protected]I've made this tart several times now and it's always a favorite. It's so easy to make and it's always a crowd-pleaser. I love that I can use fresh or canned tomatoes, depending on what I have on hand.
xamse Hassan
[email protected]I made this tart for dinner last night and it was a huge success! My kids loved it and my husband even went back for seconds. The flavors are amazing and the tart is so easy to make. I will definitely be making this again.
Mahar Waqas
[email protected]This tart was a hit at my party! The combination of tomatoes, mozzarella, and basil is always a winner, and the puff pastry crust was flaky and delicious. I'll definitely be making this again.