Rustic Tomato & Mozzarella Tart

May 9, 2018 at 7:00 AM by Cooking from the Farmers Market, a William Sonoma Book

Serves 6 to 8 people
Cook Time: 1 hr 20 min roughly

2 -3 rip tomatoes roughly totaling 8 oz
1 clove garlic, finely chopped or pressed
1 Tbsp unsalted butter, melted
8 x 10 in rectangle of Frozen Puff Pastry. Cut in half and thawed in the refrigerator. Or make your own.
3/4 cup shredded mozzarella cheese
4 Tbsp grated hard cheese, like Parmesan
2 Tbsp chapped basil
Olive oil for drizzling

  • Position a rack in the upper third of the oven, preheat 400 degrees F. 
  • Place tomato slices on paper towel or towel to drain 30 min. Or keep for a juicier dish
  • In a small bowl combine the garlic and butter
  • Place the puff pastry rectangles on a baking sheet (lined with parchment paper, opt) 
  • Brush with the garlic butter and season with salt and pepper. Leaving a 1/4 in boarder 
  • Sprinkle the pastry evenly with the mozzarella and 2 Tbsp of the parmesan
  • Arrange the tomato slices on top
  • Sprinkle the remaining 2 Tbsp of Parmesan on top 
  • Bake until puffed and golden 25-30 min
  • Sprinkle with fresh basil, drizzle with olive oil and serve
This recipes variation is found on William Sonoma site Rustic Tomato & Mozzarella Tart


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