Tomato and Mozarella Tart

Fold up the edges, and remember to cut slits in the folded edges. 

Brushed with egg, sprinkled with Parmesan and poked uniformly with fork

Tomato and Mozzarella Tart (~from America’s Test Kitchen)

SERVES 4 TO 6

To keep the frozen dough from cracking, it’s best to let it thaw slowly in the refrigerator overnight. For the best flavor, use authentic Parmesan cheese and very ripe, flavorful tomatoes. Fresh mozzarella will make the crust soggy, so be sure to use low-moisture, shrink-wrapped mozzarella.

Ingredients

·       1 (9 by 9½-inch) sheet frozen puff pastry, thawed (see note)

·       1 large egg, lightly beaten

·       1 ounce Parmesan cheese, grated (about ½ cup; see note)

·       ½ pound plum tomatoes (2 medium), cored and sliced ¼ inch thick (see note)

·       ½ teaspoon table salt

·       4 ounces whole-milk mozzarella cheese, shredded (about 1 cup; see note)

·       2 tablespoons extra-virgin olive oil

·       1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

·       2 tablespoons minced fresh basil

1.     Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Line a large baking sheet with parchment paper. Lay the pastry in the center of the prepared baking sheet. Brush the pastry with the beaten egg. To form a rimmed crust, fold the long edges of the pastry over by ½ inch, then brush with the egg. Fold the short edges of the pastry over by ½ inch and brush with the egg. Use a paring knife to cut through the folded edges and corner of the pastry. Sprinkle the Parmesan evenly over the crust bottom. Poke the dough uniformly with a fork. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack to cool.

2.     Meanwhile, spread the tomatoes over several layers of paper towels. Sprinkle with the salt and let drain for 30 minutes.

3.     Sprinkle the mozzarella evenly over the crust bottom. Press excess moisture from the tomatoes, using additional paper towels. Following the photo, shingle the tomatoes evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle over the tomatoes. Bake until the shell is deep golden, 10 to 15 minutes.

4.     Cool on a wire rack for 5 minutes and then sprinkle with the basil. Slide the tart onto a cutting board, slice into pieces, and serve.