Tomato & Mozzarella Tart

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**