Tomato Basil Mozzarella Puff Pastry Tart Food

TOMATO BASIL MOZZARELLA PUFF PASTRY TART

Steps:

• Make sure frozen puff pastry is thawed before starting.
• Preheat oven to 400 degrees F (or recommended temperature as per the puff pastry brand you are using).
• Prepare a baking sheet by lining it with parchment paper.
• Place unfolded thawed puff pastry in the middle of the parchment paper.
• Spread the tomato sauce evenly over the puff pastry, leaving a 1/2-1 inch space along the edges.
• Evenly place the tomato slices over the tomato sauce.
• Evenly place the mozzarella slices over the tomatoes and sauce.
• Evenly add the fresh, sliced basil over the ingredients.
• Sprinkle kosher salt over the top of the tart, you can add some fresh ground black pepper now or wait until serving to add.
• Bake at 400 degrees for 12-15 minutes or until puff pastry is lightly golden. Be careful not to let the delicate puff pastry burn. Important: Refer to your particular puff pastry brand's baking instructions.
• Serve with shredded or shaved Parmesan cheese and more salt and pepper to taste. Enjoy!

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

Steps:

• Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
• Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
• Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

TOMATO AND SMOKED MOZZARELLA TART

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425°F
• Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. 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°F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425°F
• 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.