Best 3 Tomato And Mozzarella Tart Recipes
Indulge in a culinary journey with our tantalizing Tomato and Mozzarella Tart, a harmonious blend of flavors and textures that will delight your taste buds. This delectable tart features a flaky, golden-brown crust, generously filled with a luscious combination of juicy tomatoes, creamy mozzarella cheese, and fragrant herbs. Experience the burst of freshness from sun-ripened tomatoes, perfectly balanced by the rich, gooey mozzarella, all enveloped in a crispy, buttery crust. Our collection of recipes offers variations for every preference, from a classic tomato and mozzarella tart to a more adventurous sun-dried tomato and goat cheese version. Dive into the culinary adventure and discover your perfect tomato and mozzarella tart recipe today!
Check out the recipes below so you can choose the best recipe for yourself!
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.
TOMATO AND MOZZARELLA TART WITH PROSCIUTTO
Categories Tomato
Number Of Ingredients 11
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. 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. 2. 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. 3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Arrange prosciutto in single layer on top of mozzarella. Shingle tomato slices widthwise on top of prosciutto (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.
TOMATO AND MOZZARELLA TART
Categories Cheese
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. 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.
Tips:
- Use ripe tomatoes. Ripe tomatoes have a sweeter, more flavorful taste that will make your tart taste better. You can tell if a tomato is ripe by its color. Ripe tomatoes are usually a deep red color, with no green spots. They should also be slightly soft to the touch.
- Slice the tomatoes thinly. This will help them cook evenly in the oven. If you slice the tomatoes too thickly, they may not cook all the way through and they will be crunchy.
- Use fresh mozzarella cheese. Fresh mozzarella cheese has a creamy, milky flavor that pairs well with the tomatoes and basil. You can find fresh mozzarella cheese at most grocery stores.
- Don't overbake the tart. The tart is done baking when the crust is golden brown and the tomatoes are slightly softened. If you overbake the tart, the crust will be dry and the tomatoes will be mushy.
- Let the tart cool slightly before slicing. This will help the cheese set and prevent it from running out of the tart when you slice it.
Conclusion:
This tomato and mozzarella tart is a delicious and easy-to-make appetizer or light meal. It's perfect for summer when tomatoes are in season. The tart is also a great way to use up leftover tomatoes. You can serve the tart warm or at room temperature. It's also delicious the next day.
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