Sun-Dried Tomato and Mozzarella Tart

Name: Sun-Dried 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 pound), thawed in box in refrigerator overnight; 1 , large egg, beaten; 2 ounces, grated Parmesan cheese (about 1 cup); 4 ounces, oil-packed sun-dried tomatoes, drained, rinsed, and chopped fine; 2 medium cloves, garlic, minced or pressed through 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

5 comments

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

TIME1¼ hours, plus 12 hours thawing

WHY THIS RECIPE WORKS

For a year-round tomato tart recipe, we replaced plum tomatoes with sun-dried tomatoes. We used a two-step baking method for a flaky yet rigid crust, then "waterproofed" it with egg wash and layers of two kinds of cheese. Baking t...

This is a members' feature.