Cherry Tomato and Mozzarella Tart

Published May 1, 2005.

Why this recipe works:

Tired of tomato tarts with soggy crusts and long preparation time, we developed a tomato tart recipe that would have a solid bottom crust and great vine-ripened flavor. Our secrets for a great tomato tart recipe? We used a two-step baking method for a flaky yet rigid crust, then "waterproofed"… read more

Tired of tomato tarts with soggy crusts and long preparation time, we developed a tomato tart recipe that would have a solid bottom crust and great vine-ripened flavor. Our secrets for a great tomato tart recipe? We used a two-step baking method for a flaky yet rigid crust, then "waterproofed" it with egg wash and layers of two kinds of cheese. We salted the tomatoes for 30 minutes to remove excess juice, then gently pressed them with paper towels. Baking the tart at 425 degrees quickly melted the cheese and preserved the tomatoes' meaty texture.

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Serves 6 to 8

To make a simple, savory tart any time of the year, we replace plum tomatoes with cherry tomatoes (which are pretty reliably sweet year-round). 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, 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.

Ingredients

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