Tomato and Mozzarella Tart with Prosciutto
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Appears in Cook's Illustrated July/August 2003
Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.
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WHY THIS RECIPE WORKS
Tired of tomato tarts with soggy crusts and long preparation time, we developed a tomato tart recipe that would have a solid bottom crust and great vine-ripened flavor. Our secrets for a great tomato tart recipe? We used a two-step baking m...