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.

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

Directions:

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).