Sun-Dried Tomato and Mozzarella Tart

Published May 1, 2005.

Why this recipe works:

For a year-round tomato tart recipe, we replaced plum tomatoes with sun-dried tomatoes. 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. Baking the tart at 425 degrees quickly melted the cheese.

For a year-round tomato tart recipe, we replaced plum tomatoes with sun-dried tomatoes. 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. Baking the tart at 425 degrees quickly melted the cheese.

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Serves 6 to 8

To make a simple, savory tart any time of the year, we replace plum tomatoes with sun-dried tomatoes. 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 through step 1, 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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