Fresh Tomato Mozzarella Tart

25m
Prep Time

26m
Cook Time

51m
Ready In

Recipe: #10504

September 10, 2013

Categories: Side Dishes, Cheese, Mozzarella, Tomato, Baby Shower Brunch, Mothers Day, Oven Bake, Vegetarian, Fresh Tomatoes, more

recipe by:
BudgetCooker

"Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you love recipes using puff pastry your sure to love this recipe."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (138.8 g)
Calories 218.7
Total Fat - 16.3 g
Saturated Fat - 6.7 g
Cholesterol - 53.7 mg
Sodium - 357.1 mg
Total Carbohydrate - 4.3 g
Dietary Fiber - 0.9 g
Sugars - 2.3 g
Protein - 14.5 g
Calcium - 442.7 mg
Iron - 0.5 mg
Vitamin C - 10.8 mg
Thiamin - 0 mg

Step 1

Adjust oven rack to lower-middle position and heat oven to 425 degrees F.

Step 2

Dust work surface with flour and unfold both pieces puff pastry onto work surface.

Step 3

Form 1 large sheet with border, using beaten egg as directed.

Step 4

Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.

Step 5

Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees F.

Step 6

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.

Step 7

Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Step 8

Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.

Step 9

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.