Americas Test Kitchen Tart Food

TOMATO AND MOZZARELLA TART

Steps:

• Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
• With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
• With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
• Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
• Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
• With pizza wheel or knife, trim excess dough from corners.
• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
• Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
• Transfer to wire rack; increase oven temperature to 425 degrees.
• While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
• Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
• Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
• Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
• Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.