Tomato And Mozzarella Tart Recipe

Name: Tomato And Mozzarella Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: unbleached all-purpose flour, for work surface; 1 1/8 lbs puff pastry, thawed in box in refrigerator overnight; 1 large egg, beaten; 2 ounces grated parmesan cheese (about 1 cup); 1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium); table salt; 2 garlic cloves, minced; 2 tablespoons extra virgin olive oil; ground black pepper; 8 ounces whole-milk mozzarella cheese, shredded (2 cups); 2 tablespoons chopped fresh basil

Servings: persons

unbleached all-purpose flour, for work surface
1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
table salt
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

1
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.
2
With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
3
With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
4
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.
5
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.
6
With pizza wheel or knife, trim excess dough from corners.
7
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
8
Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
9
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.
10
Transfer to wire rack; increase oven temperature to 425 degrees.
11
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.
12
Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
13
Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
14
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.
15
Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: unbleached all-purpose flour, for work surface, 1 1/8 lbs puff pastry, thawed in box in refrigerator overnight, 1 large egg, beaten, 2 ounces grated parmesan cheese (about 1 cup), and more.

Yes, Tomato And Mozzarella Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato And Mozzarella Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions