Rustic Tomato & Mozzarella Tart
Use vine-ripened tomatoes at their peak of season to create these simple tarts. If you can find them, choose heirloom tomatoes–old-fashioned varieties that have been reintroduced by farmers and gardeners.
- 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
Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes.
Position a rack in the upper third of an oven and preheat to 400°F.
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.
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.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).