Tomato and Mozzarella Tart

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Appears in Cook's Illustrated July/August 2003, America's Test Kitchen TV

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

TIME1½ hours, plus 30 minutes standing

has video

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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