Sundried Tomato and Mozzarella Tart
By norsegal8
To make a simple, savory tart any time of the year, we replace plum tomatoes with sun-dried tomatoes. Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.
- 6
Ingredients
- Flour for work surface for work surface
- 1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight
- 1 large egg, beaten
- 2 ounces grated Parmesan cheese (about 1 cup)
- 4 ounces oil-packed sun-dried tomatoes, drained, rinsed, and chopped fine
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 2 tablespoons extra-virgin olive oil
- 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
- 2 tablespoons coarsely chopped fresh basil leaves
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Follow illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.
2. While shell bakes, combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Distribute sun-dried tomatoes evenly on top of cheese; brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.