Fresh Tomato, Mozzarella, And Basil Tart
Servings Prep Time
4-8people 10minutes
Cook Time
25-30minutes
Servings Prep Time
4-8people 10minutes
Cook Time
25-30minutes
Ingredients
  • 8 pearl tomatoes on the vine
  • Fleur de Sel Sea Saltto taste
  • 1 frozen puff pastry sheet10″ x 15″ sheet
  • 8ounces fresh mozzarella packed in water
  • 2tablespoons fresh basiltorn or sliced chiffonade
  • extra-virgin olive oilfor brushing tomatoes
Instructions
  1. Thaw a sheet of frozen puff pastry overnight in the refrigerator or on the counter for about an hour. Once thawed, place back in the refrigerator until ready to use.
  2. Position a rack in the lower third of the oven. Preheat to 400 degrees Fahrenheit.
  3. Dry mozzarella in paper towels to remove excess moisture. Slice to 1/4″ thickness.
  4. Once thawed, unroll puff pastry. Place on a cutting board. Slice into quarters.
  5. Place the 4 puff pastry rectangles on a baking sheet lined with parchment paper. Evenly space because the borders puff up.
  6. Leaving a 1/4 inch border, lay 3 slices of fresh mozzarella on each puff pastry rectangle. If using pearl tomatoes, arrange 6 tomato slices on top of the fresh mozzarella. If using heirloom tomatoes, 2 large slices should be sufficient.
  7. Bake until the pastry is puffed and golden, 25 to 30 minutes. Brush the tomatoes with extra-virgin olive oil and sprinkle with Fleur de Sel. Sprinkle tarts with basil. Serve immediately.
Recipe Notes

This recipe serves 8 if each rectangle is cut in half portions.  TIP: If your puff pastry dough is not cold enough when you start to work with it, place it in the refrigerator to 10-15 minutes on a parchment lined baking sheet.

Recipe courtesy of www.sisterspicekitchen.com 
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