This was really fun to make and always delicious. It dried the tomatoes by salting them and then pressing with paper towel. It also calls for sprinkling the bottom with parmesan and pre-baking to seal the crust and keep it for getting soggy.
Topic: RC: Tomato Tart (repost)
Author: howard roth
You\'re going to have to trust me. This is really simple but sounds complicated. It\'s also delicious and really pretty to look at besides. Comes from the latest cook\'s illustrated.
1 1.1 lb box frozen puff pastry (Pepperidge farm)
1 large egg beaten
2 oz. finely grated parmesan cheese (about 1 cup)
1 lb roma tomatoes about 3-4 medium. cored and cut crosswise into 1/4 inch slices
2 medium garlic cloves pressed
2 tablespoons evoo
ground black pepper
8 oz low moisture whole milk mozzarella, shredded,
2 tablespoons chopped fresh basil leaves
pre heat oven to 425. dust work area with flour and unfold pieces puff pastry onto work surface. Brush egg along one short edge of one sheet of pastry. Overlap the other one by about 1 inch and press together. smooth out margin with rolling pin. You should now have a rectangle about 18 by 9 inches. cut a strip from a long edge about 1 inch. cut another one. Cut a strip from a short edge, about an inch thick. Cut another one. Now line up a strip on top of the bottom edge of the rectangle (you\'re doubling the thickness of the edges to create an edge crust.) Do the same with the top and sides. Trim the long edges so they line up. Now you should have a piece of dough with the edges built up. ( there are pictures in the magazine that make this a whole lot clearer). brush the whole thing with the egg. Transfer to parchment covered baking pan. Sprinkle parmesan evenly over shell and poke holes in the shell thoroghly and uniformly. Bake 13-15 minutes, then reduce oven temp to 350 and bake another 13-15 minutes until golden brown and crisp. Transfer to wire rack and increase temp of oven to 450,
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomates. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
Sprinkle mozzarella evely 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, about 15 minutes. Cool on wire rack 5 minutes. Sprinkle with basil leaves, slide onto cutting board or serving platter, cut into pieces, and serve.
Nice warm weather light supper paired with 2000 Ca del Solo Sangiovese (Bonny Doone). (Contented sigh goes here