Tomato Mozzarella Tart Recipe
oil (olive)
1/2 package frozen sheets of puff pastry, thawed out
8 ounces grated mozzarella
1.5 pounds plum tomatoes
1/2 cup grated freshly Parmesan
1 tablespoon oil (use olive)
1 tablespoon thyme, chopped or a teaspoon crumbled dried thyme
Place a rack onto the middle of your oven then preheat it to around 375′ F. Get a 9×13-inch sheet for baking then grease it lightly using oil (olive).
The sheet of puff pastry should be rolled out to a 16×12-inch rectangle on a surface that has been lightly dusted with some flour.
Place the sheet of puff pastry on the pan that you prepared then gently push it in place. Pastry edges should be trimmed but leave about 1/2-inch as an overhang. Edges should also be crimped.
The entire crust should then be pierced using a fork then bake inside the oven until it turns a browned & golden and if needed, pierce the crust using a fork for every five mins. to flatten it if it inflates.
Mozzarella should then be sprinkled onto the crust then set this aside. (Crust may be initially prepared ahead for 4 hrs. in room temp.) Raise the temperature of your oven to around 425′ F.
On a big pot that has boiling water, tomatoes should be blanched for 20 secs. then drain them and allow to cool for a bit.
Tomatoes should then be peeled & cored and sliced in thin circles. Pat the tomatoes dry using paper towels then arrange them on the crust, into rows that overlap each other and the crust should be covered all throughout.
Season with some pepper and salt then sprinkle grated parmesan, thyme and 1 tablespoon of oil. Bake in the oven for 9 mins. or just until the tomatoes have been well heated and the cheeses have melted.
Slice the tart in big squares prior to serving.
