Tomato, Pesto and Mozzarella Tart

By margiekyle

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 egg, beaten
• 2 Tbsp pesto
• 1/2 C Parmesan cheese, grated and enough to sprinkle on top.
• Sliced Tomatoes - number will vary depending on the size of your tomatoes. Mine were small so I used about 6-7. If they are larger you may only need 2-3.
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 C mozzarella cheese, grated
• 1 Tbsp olive oil
• 1 tsp garlic, chopped
• 2 Tbsp fresh basil, sliced

Details

Servings 1
Adapted from yourhomebasedmom.com

Preparation

Step 1

Heat oven to 425 degrees.

Place pastry on cookie sheet covered with parchment or a silpat.

Fold edges up to form a rim. Poke over the crust bottom with a fork.

Brush with beaten egg.

Spread with pesto.

Sprinkle with Parmesan cheese.

Bake for 10-12 minutes or until golden brown. Put on a cooling rack.

Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture.

Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.

Drizzle with olive oil and garlic.

Sprinkle with additional Parmesan cheese.

Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature