Flaky Tomato and Mozzarella Tart
Flaky Tomato and Mozzarella TartIngredients
½ sheet frozen puff pastry (one-quarter of a 17.3-ounce package) thawed
1 cup grape or cherry tomatoes, halved if large
¼ pound mozzarella, grated (1 cup)
1 tbsp olive oil
All-purpose flour, for the work surface
Kosher salt and black pepper
Flaky Tomato and Mozzarella Tart
Flaky Tomato and Mozzarella TartInstructions
1
Heat oven to 425 F. Line a baking sheet with parchment. On a lightly floured surface, roll the pastry into a 9-by-6-inch rectangle. Place on the prepared baking sheet and refrigerate until firm, at least 30 minutes.
2
Prick the pastry all over with a fork, then top with the tomatoes and mozzarella. Drizzle with the oil; season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
3
Bake the tart until golden brown and cooked through, 20 to 25 minutes. Cut into pieces before serving.
4
Tip: Be sure to use commercially packaged mozzarella in this recipe. Fresh mozzarella loses its water during baking and will leave the pastry soggy.
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