Cherry Tomato and Mozzarella Tart

Name: Cherry Tomato and Mozzarella Tart
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: , Flour for work surface for work surface; 1 box, frozen puff pastry (Pepperidge Farm, 1.1 pounds), thawed in box in refrigerator overnight; 1 , large egg, beaten; 2 ounces, grated Parmesan cheese (about 1 cup); 1 1/2 pounds, cherry tomatoes (2 pints), each tomato halved pole to pole; 1/4 cup, olive oil; 1/2 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, ground black pepper; 1 1/2 teaspoons, sugar; 1 tablespoon, balsamic vinegar; 3 large cloves, garlic, sliced thin; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, extra virgin olive oil; 8 ounces, whole-milk mozzarella cheese, shredded (2 cups); 2 tablespoons, coarsely chopped fresh basil leaves

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Appears in Cook's Illustrated May/June 2005

Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.

SERVES6 to 8

TIME2 hours, plus 12 hours thawing

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...

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