Garlic, Mozzarella, and Roasted Garlic Tart - Emeril Lagasse

1. 1

   Cut the tomatoes into 1/2-inch slices.

2. 2

   Arrange in a single layer on a rack set over a baking sheet.

3. 3

   Season lightly with salt and let drain for 30 to 45 minutes.

4. 4

   Preheat the oven to 400 degrees F.

5. 5

   Place the pastry sheet on a lightly floured surface and roll it into a 10 1/2-inch square.

6. 6

   Transfer to a baking sheet.

7. 7

   Brush evenly with the oil, then the garlic puree.

8. 8

   Arrange the tomato slices over the pastry.

9. 9

   Cover each with a basil leaf, then top with a slice of cheese.

10. 10

    Sprinkle with salt and the pepper.

11. 11

    Bake until the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes.

12. 12

    Serve warm or at room temperature, cut into squares.

13. 13

    Roasted Garlic Puree: 1/2 cup puree= 3 garlic heads, not peeled.

14. 14

    Cut each head of the garlic crosswise in half.

15. 15

    Toss the garlic heads with the olive oil, salt, and pepper in a bowl.

16. 16

    place garlic in aluminum foil, make a pouch.

17. 17

    roast for 40min-1hour in 400 degree oven.

18. 18

    Remove the bag from the oven and open it up a bit.

19. 19

    Return to the oven for about 10 minutes more.

20. 20

    Remove the flesh by squeezing each half clove with your thumb and index finger.

21. 21

    Puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.