Another winning recipe from my favorite cookbook! If you haven’t picked up Cooking from the Farmer’s Market, yet, you need to. Every recipeI’ve tried has been a success. This tomato and mozzarella tart was incredibly simple to make, and it tasted so fresh! When I first told Mike I was making a tomato tart, he gave me a funny look and said: “That doesn’t sound very good.” In full disclosure, we did have a very unpleasant experience with a tomato pie a few years back, so I understand why he was nervous. But by the time this came out of the oven, he was singing a different tune. It was more along the lines of “That smells amazing.” And by the time dinner was done? I believe the words that came out of his mouth were: “You can make this anytime you want.” Suffice it to say, this recipe is a winner – flaky puff pastry, melty cheese, and warm summer tomatoes – you can’t beat it!
*Note: I forgot to add the basil and olive oil before taking the pictures – sorry!
Rustic Tomato and MozzarellaTart
2-3 ripe tomatoes, cut into slices 1/8 inch thick
1 clove garlic, finely chopped
1 Tbsp unsalted butter, melted
8x10 inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
3/4 cup shredded mozzarella cheese
4 Tbsp grated Parmesan cheese
2 Tbsp chopped fresh basil
olive oil for drizzling
Position a rack in the upper third of the oven and preheat to 400. Place the tomato slices on paper towels, sprinkle with salt, and let drain for 30-60 minutes.
In a small bowl, combine 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 Tbsp of the Parmesan. Arrange the tomato slices on top and sprinkle with the remaining 2 Tbsp Parmesan. Bake until puffed and golden, about 25 minutes. Sprinkle with the basil and drizzle with the olive oil. Serve immediately.