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Fresh Tomato Mozzarella Tart

Created by BudgetCooker on September 10, 2013

Puff pastry (one box, thawed in box in refrigerator overnight)
1 egg, large, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 pound tomatoes, plum (about 4 to 6 medium, cored and cut crosswise into 1/4-inch-thick slices)
Salt

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.