Tomato and Smoked Mozzarella Tart

5 comments

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.

SERVES6 to 8

TIME1½ hours, plus 30 minutes standing

has video

WHY THIS RECIPE WORKS

Falling somewhere in between pizza and quiche, tomato and mozzarella tart shares the flavors of both but features unique problems. For starters, this is not fast food, as some sort of pastry crust is required. Second, the moisture in the to...

Print