Cherry Tomato and Mozzarella Tart

Name: Cherry Tomato and Mozzarella Tart
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: , Flour for work surface for work surface; 1 box, frozen puff pastry (Pepperidge Farm, 1.1 pounds), thawed in box in refrigerator overnight; 1 , large egg, beaten; 2 ounces, grated Parmesan cheese (about 1 cup); 1 1/2 pounds, cherry tomatoes (2 pints), each tomato halved pole to pole; 1/4 cup, olive oil; 1/2 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, ground black pepper; 1 1/2 teaspoons, sugar; 1 tablespoon, balsamic vinegar; 3 large cloves, garlic, sliced thin; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, extra virgin olive oil; 8 ounces, whole-milk mozzarella cheese, shredded (2 cups); 2 tablespoons, coarsely chopped fresh basil leaves

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Savory Pies & Tarts

Appears in Cook's Illustrated May/June 2005

Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.

SERVES 6 to 8

TIME 2 hours, plus 12 hours thawing

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