Rustic Tomato & Mozzarella Tart

(1)
Read Reviews >

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

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).