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Friday, July 02, 2010

Tomato and Mozzarella Tart

It's been a relatively busy cooking week around here, with a family reunion last weekend, a big dinner we brought up to Palatine for family and lots of great summer produce just begging to be used. Here is an excellent use of summer's tomatoes. I made it as an appetizer for the reunion we went to and had three people ask for the recipe. (Again, sorry for the lack of photos, I was too concerned with just trying to get it DONE in time to leave for Libertyville. It turned out great, good enough for me to want to recommend...)

Tomato and Mozzarella Tart

1 sheet frozen puff pastry (Use Dufour's from Whole Foods, or Trader Joe's brand when they have it...unfortunately usually in the winter time)
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
5-6 medium tomatoes, sliced 1/4 inch thick
1 tsp. kosher salt
2 TB. extra virgin olive oil
1 garlic clove, minced
2 whole, fresh basil leaves
2 TB. fresh basil, minced

Whisk the olive oil, garlic and two whole basil leaves together, crush the leaves well. Let sit.

Adjust oven rack to lower position and preheat to 425 degrees. Lay defrosted puff pastry sheet on a baking sheet lined with parchment paper. Brush with beaten egg.

Fold the edges over to form a 1/2 inch, low, rimmed crust all along the sides, keeping edges flush and square. Sprinkle the parmesan on the bottom of the crust. (You could also brush the crust with homemade pesto sauce instead, I think that would taste even better, frankly.) Poke the dough all over with a fork, and bake until golden brown, about 15 minutes. Cool.

Meanwhile, spread sliced tomatoes on a few layers of paper towels. Sprinkle the salt over top and let their liquid drain out for 30 minutes while you prepare the tart.

Sprinkle mozzarella evenly over the baked crust bottom. Press extra liquid out of the tomatoes and shingle them in layers over the mozzarella. Drizzle the olive oil mix over top of the tomatoes. Bake until the shell is deep golden, 10-15 minutes.

Cool for 5 minutes, then sprinkle with the freshly minced basil. Slice into small pieces. It's delicious served warm or room temperature, perfect for parties.

I doubled this the first time I made it, since we were going to a family reunion. It worked great, especially considering there are two sheets of puff pastry in the package.

1 comment:

Anonymous-1 said...

Shame about no picture of the finished recipe. I know what a tomato looks like.