Tomato and Mozzarella Tart

Two Juicy Red tomatoes and half with leaves Isolated on white baServes 4 to 6 as an appetizer or 2 to 3 as a light lunch.

1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), sliced ¼-inch thick
½ tsp. salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 Tbsps. olive oil
1 garlic clove, minced
2 Tbsps. minced fresh basil

Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.

Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.

Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.

Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.

Original recipe from Cook’s Illustrated