I made this for my sis-in-law's baby shower & it was a big hit. Here is the recipe for all those who wanted it. It comes from the America's Test Kitchen Family Cookbook.
INGREDIENTS | Unbleached all-purpose flour for work surface |
| 1 box of frozen puff pastry, thawed in box in refrigerator overnight |
| 1 large egg, beaten |
| 2 ounces grated parmesan cheese (about 1 cup) |
| 1 pound plum tomatoes (about 3 to 4 medium), sliced |
| Kosher Salt |
| 2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons) |
| 2 tablespoons extra-virgin olive oil |
| Ground black pepper |
| 8 low moisture mozzarella, shredded (2 cups) |
2 tablespoons basil, fresh, shredded
DIRECTIONS
1. Preheat oven to 425 Degrees.
2. Unfold thawed pastry & brush with beaten egg. Fold over edges to create a border around the tart.
3. Poke pastry with a fork & bake for 12-15 min. until just starting to brown.
4. While crust is baking, slice tomatoes, salt them, & let sit for 5 min. The salt causes the tomatoes to release their juices. Pat dry before placing tomatoes onto the crust.
5. Remove crust, cut vent holes with a knife if air bubbles have formed & spread mozzarella on top. Layer tomatoes next.
6. Combine garlic with oil & brush over tomatoes. Sprinkle with parmesan & bake for 15 min. more.
7. Sprinkle with basil, cut & serve.
**This dish is great served hot or at room temp**
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2 comments:
we'll try this--our tomatoes are just ripening.
Something is weird with the format of this. I can't read the end of half of the lines. Hmm . . any ideas Jess?
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