Tomato and Mozzarella Tart with Prosciutto

Name: Tomato and Mozzarella Tart with Prosciutto
Yield: Serves 6 to 8
Ingredients: , unbleached all-purpose flour for work surface; 1 box, frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight; 1 , large egg, beaten; 2 ounces, grated Parmesan cheese (about 1 cup); 1 pound, plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices; , table salt; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 2 tablespoons, extra-virgin olive oil; , Ground black pepper; 8 ounces, whole-milk mozzarella cheese, shredded (2 cups); 2 ounces, prosciutto, thinly sliced; 2 tablespoons, chopped fresh basil

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Appears in Cook's Illustrated July/August 2003

Desserts or Baked Goods

SERVES6 to 8

TIME1½ hours, plus 30 minutes standing

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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...

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