Tomato and Mozzarella Tart

Looking for the perfect appetizer or light lunch? Look no further! Pair beautiful ripe tomatoes, decadent fresh mozzarella and jammy red onions together with a scatter of basil leaves and a pomegranate molasses drizzle to create what is known in simpler terms as a tomato and mozzarella tart.
Just look at that amazing drizzle. The sharp and sweet pomegranate molasses drizzle is what brings this whole dish together. But if you cannot find pomegranate molasses, simply substitute it with a balsamic glaze. You can easily whip one up at home by simply reducing balsamic vinegar to a thick syrup. See instructions on my easy tomato bruschetta with balsamic glaze recipe.

Blind Baking

What the heck is “blind baking”? This recipe may sound a little intimidating for someone who may not be that familiar with such a cooking term. It is a common technique for baking a pie crust or tart without the filling. Once you have lined a greased tart tin with pastry dough, all you do is lay over parchment paper and fill with ceramic baking beans. You then “blind bake” in the oven for 5 minutes. Then carefully remove the baking beans and parchment paper and bake for an additional 5 minutes. That’s it!

Once you have successfully competed this blind baking process, the world is your oyster! You will want to try out endless tart fillings. So say hello to a life of pies and tarts.

I made two medium-sized tarts with this recipe using 6-inch/15 cm tart cases. This is the perfect size for a satisfying lunch. You can also make one large tart or four small ones to serve as appetizers at your next party.

Tomato and Mozzarella Tart
This tomato and mozzarella tart looks so delicious! I can’t wait to make this and devour it.

Prep 45 minutes
Cook 20 minutes
Resting time 10 minutes
Total 1 hour 15 minutes

Ingredients:

•     1 sheet puff pastry (thawed)
•     2 plum tomatoes (or 1 large heirloom tomato, cored and sliced &frac14-inch thick)
•     ½ cup grated Parmesan cheese
•     1 egg (lightly beaten)
•     2 tablespoons olive oil
•     4 ounces mozzarella cheese (shredded (about 1 cup shredded))
•     ½ teaspoon salt
•     2 tablespoons minced fresh basil
•     1 garlic clove (minced)

Directions:

1. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.
3. Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.
4. Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes.
5. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
6. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.

Tomato and Mozzarella Tart #Tomato and #Mozzarella #Tart Easy Recipes For College Students, Easy Recipes Healthy, Easy Recipes Dinner, Easy Recipes Asian, Easy Recipes For Kids To Make, Easy Recipes For Two, Easy Recipes Quick And, Easy Recipes For Beginners, Easy Recipes For Desserts, Easy Recipes With Few Ingredients,