Easy Fresh Tomato Puff Pastry Tart With Mozzarella 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.

EASY FRESH TOMATO PUFF PASTRY TART WITH MOZZARELLA

Steps:

• Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
• Preheat the oven to 220ºC/200º fan.
• Roll out the puff pastry, cut it into a circle and place it in an ovenproof dish or tart tin. (If you have a ready rolled piece from a supermarket you can keep it whole on a baking tray to make it larger.)
• With a knife mark a 1.5/2cm border. Using a pastry brush, brush melted butter on around the border.
• Chop up an onion and soften in a saucepan with a little knob of butter.
• Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves.
• Once all soft remove from the heat and allow to cool slightly.
• Spoon the onion mix on the pastry, leaving the border free.
• Chop the tomatoes in to slices and place over the onions and garlic. Try not to layer the tomatoes too much. A bit of an overlap about 2 thick seem to work well.
• Tear up the mozzarella and add it to the dish along with a few torn up basil leaves. Add a little sprinkle of salt and pepper.
• Pop in the oven for 20-25 minutes. Until golden brown and crisp.
• Serve straight away and enjoy.

TOMATO TART

Steps:

• Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
• Cut the tomatoes into thick slices.
• Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
• Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
• Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
• Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.