Rustic Tomato &amp; Mozzarella Tart

Name: Rustic Tomato &amp;amp; Mozzarella Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 or 3 ripe red and yellow tomatoes, about 8 oz. total, cored and cut into slices 1/8 inch thick; Salt, to taste; 1 garlic clove, finely chopped; 1 Tbs. unsalted butter, melted; 8-by-10-inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator; 3/4 cup shredded whole-milk mozzarella cheese; 4 Tbs. grated hard cheese, such as Parmigiano-Reggiano; 2 Tbs. chopped fresh basil; Olive oil for drizzling

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 8

Cost: $4.10 /serving

Ingredients

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2 or 3 ripe red and yellow tomatoes, about 8 oz. total, cored and cut into slices 1/8 inch thickSalt, to taste1 garlic clove, finely chopped1 Tbs. unsalted butter, melted8-by-10-inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator3/4 cup shredded whole-milk mozzarella cheese4 Tbs. grated hard cheese, such as Parmigiano-Reggiano2 Tbs. chopped fresh basilOlive oil for drizzling

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Instructions

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Step 1

Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes.

Step 2

Position a rack in the upper third of an oven and preheat to 400°F.

Step 3

In a small bowl, stir together the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt. Leaving a 1/4-inch border, sprinkle the pastry evenly with the mozzarella and 2 Tbs. of the Parmigiano-Reggiano. Arrange the tomato slices on top and sprinkle with the remaining 2 Tbs. Parmigiano-Reggiano.

Step 4

Bake until the pastry is puffed and golden, 25 to 30 minutes. Sprinkle the tarts with the basil and drizzle with olive oil. Serve immediately. Serves 6 to 8.

Step 5

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).