Tomato and Mozzarella Tart

Name: Tomato and Mozzarella Tart
Ingredients: , Flour, unbleached all-purpose, for work surface; 1 box, frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight; 1 , large egg, beaten; 2 ounces (57 grams), grated Parmesan cheese (about 1 cup); 1 pound (454 grams), plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices; , Salt; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 2 tablespoons, extra-virgin olive oil; , Ground black pepper; 8 ounces (227 grams), whole-milk mozzarella cheese, shredded (2 cups); 2 tablespoons, chopped fresh basil

Desserts or Baked Goods
Vegetables
Cheese
Vegetarian
Savory Pies & Tarts

Appears in Cook's Illustrated July/August 2003, America's Test Kitchen TV

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

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 6 to 8

TIME 1½ hours, plus 30 minutes standing

A cookbook recipe exclusively for All-Access members from The Savory Baker

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