Tomato and Mozzarella Tart

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The first savory post… finally. Though I usually gravitate towards sweets, I’m beginning to make more savory dishes. I made this tart for dinner tonight, and it was so good. The shell was buttery and crisp, the tomatoes were sweet and juicy, and the basil was the perfect complement.

Tomato and Mozzarella Tart (click to print)
from America’s Test Kitchen
serves 6

16 ounces puff pastry
1 large egg, beaten
2 ounces Parmesan cheese, grated (1 cup)
1 pound plum tomatoes, cut into 1/4-inch-thick slices
salt and pepper
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
8 ounces mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

Adjust an oven rack to the lower-middle position, and heat the oven to 425°F. Line a baking sheet with parchment paper.

Dust the counter with flour. Roll the puff pastry out to an 18×9-inch rectangle, then transfer to the prepared baking sheet. Fold the short edges of the pastry over by 1/2 inch, then brush the folded edges with egg. Fold the long edges of the pastry over by 1/2 inch, then brush the folded edges with egg. Using a paring knife, cut through the folded edges and corners of the tart shell.

Sprinkle the Parmesan evenly over the shell. Using a fork, poke holes all over the shell. Bake for 13 to 15 minutes, then reduce the oven temperature to 350°F. Continue to bake until golden-brown and crisp, 13 to 15 minutes longer. Transfer to a wire rack; increase the oven temperature to 425°F.

While the shell bakes, place the tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with 1/2 teaspoon of salt; let stand for 30 minutes. Place another double layer of paper towels on top of the tomatoes and press firmly to dry the tomatoes. Combine the garlic, olive oil, and pinch each of salt and pepper in a small bowl. Set aside.

Sprinkle the mozzarella evenly over the baked shell. Shingle the tomato slices on top of the cheese (5 slices per row); brush the tomatoes with the garlic oil. Bake until the shell is deep golden brown and the cheese is melted, 15 to 17 minutes. Let the tart cool on a wire rack for 5 minutes. Sprinkle with fresh basil. Slide onto a cutting board, cut into pieces, and serve.

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