Rustic Tomato & Mozzarella Tart
I realize that this picture may give the impression that this is just another pizza-it isn't! The puff pastry dough and garlic butter sauce create a new league for the tomato and mozzarella family.
I had tomatoes on the vine and since it was 103 degrees out today I wanted something that would taste yummy, fresh and light.
I began by making a puff pastry dough. This dough is surprisingly easy to make. In a food processor, combine 1 3/4 c flour, 1 tsp sugar and a dash of salt. After those ingredients have been combined, add 1/2 c of butter that has been cut into small pieces. Sprinkle the butter and 3 tbsp of oil into the processor. Continue to blend and add 3 tbsp of ice water, pulsing the processor until the dough comes together in the squeeze of your hand. If you don't have a food processor, a blender will also work. Turn the dough onto a sheet of plastic wrap and top with another sheet of plastic wrap. Use a rolling pin to roll the dough out. Place the dough in the refrigerator for about 20 minutes until it has become chilled and slightly firm.
While the dough is hardening, wash 3 tomatoes.
Slice the tomatoes ...
... and place them on a paper towel to drain. Lightly sprinkle with salt and pepper.
In a small bowl, melt 1 tbsp butter and stir in 1 tsp of minced garlic to create a garlic butter sauce.
At this time, your dough should be ready. Prepare a baking sheet and place the dough on the oiled pan. Brush the dough with the garlic butter.
Sprinkle 1 c mozzarella cheese on top of the garlic butter.
Evenly place the tomatoes over the cheese and then sprinkle parmesan over your tomatoes.
Bake until the puff pastry is golden- about 30 minutes. Sprinkle with basil and serve right away!