Tomato, Mozzarella and Goat Cheese Tart
Serves 2 (main course) - 4 (appetizer)
1 box frozen Pepperidge Farm Puff Pastry, thawed for about 45 minutes
1/2 cup Pecorino Romano, finely grated
2 small heirloom tomatoes (or 3 Roma), cut into 12 1/4-inch slices
2 medium garlic cloves, minced
2 tbsp extra virgin olive oil
1 1/2 cups grated mozzarella
3 oz fresh goat cheese, crumbled
1/4 cup fresh basil, chopped
Salt and Fresh Pepper
1) Adjust oven rack to middle position and heat oven to 400. On a large baking sheet with a silpat or parchment paper, lay out one of the pastry sheets. Smooth out seams, if necessary. Lay out the other pastry sheet on a cutting board and using a sharp knife, cut 4 1-inch strips. The dough sheet is square, so cut strips from any side. Place 1 strip along each side of the pastry sheet on the baking sheet. Gently press to secure. You will have leftover pastry from one of the sheets.
2) Sprinkle the Pecorino evenly over the bottom of the pastry on the baking sheet. Thoroughly poke holes in the bottom. Bake for 15 minutes, then reduce oven temperature to 350. Continue to bake another 10 minutes. Remove from oven.
3) While pastry is cooking, lie 2 paper towel squares on a large plate. Place tomato slices in a single layer on paper towels, sprinkle with about 1/4 tsp salt and place 2 more paper towels over them. Lightly press to dry them and let stand for about 30 mintues. In a small bowl, stir together garlic, olive oil, pepper and salt.
4) Sprinkle the grated mozzarella evenly over the bottom of the pastry. Lay tomatoes over the cheese in 3 rows of 4 tomatoes, overlapping if necessary. Brush the tomatoes and pastry edges with garlic oil. Cover each pastry side with tin foil, to prevent overbrowning of the sides.
5) Bake for 15 minutes at 350. Remove from oven, evenly sprinkle on the goat cheese and bake another 5 minutes. Remove from oven and sprinkle generously with basil. Cut into 4 pieces and serve hot.
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