Tomato and Mozzarella Tart
Flour for dusting work surface
1 box Pepperidge Farm Puffed Pastry, thawed
1/3 cup Pecorino Romano, finely grated
2 small heirloom tomatoes, sliced 1/4" thick (you'll want around 12 slices)
2 medium garlic cloves, minced
2 tbsp extra virgin olive oil
about 8oz fresh, salted mozzarella, sliced 1/4" thick
3 oz fresh goat cheese, crumbled
1/4 cup fresh basil, chopped
Salt and fresh pepper
Heat oven to 400 degrees and move rack to lower-middle position.
Dust work surface with flour and unfold pastry. Using a rolling pin, roll each piece of pastry out so that it is even and smooth, but still about 1/4" thick. One of your pastry pieces will be for the tart, the other will be to make edges for the tart. With a sharp knife, cut 4 1-inch strips from one of the doughs. Place each strip as an edge along each side of the other piece of pastry. Press and seal gently. Discard (or use for another purpose) the remaining pastry from the other piece.
Sprinkle pecorino evenly over bottom of the tart. Uniformly poke holes in the bottom of the tart. Bake tart crust for 14 minutes, then reduce oven temp to 350 degrees and bake another 10 minutes (this bake time may vary - keep an eye on it).
While crust bakes, place tomato slices on a paper towel and cover with another paper towel and lightly press to dry them. Sprinkle evenly with salt. Combine garlic, olive oil, salt and pepper in a small bowl.
Remove tart crust from oven and lay slices of mozzarella along the bottom (not overlapping them). Top with tomato slices, about 3 slices per row. Brush tomatoes and pastry edge with garlic oil, using all of it.
Bake for 15 minutes at 350 degrees. Remove from oven and sprinkle on the goat cheese and cook another 5 minutes to just warm it. Remove from oven and sprinkle with fresh basil. Serve warm.
Note: Depending on what brand of puff pastry you use, the cook time of the crust may vary. I used another brand of puff pastry and omited about 10 minutes of cook time for the crust. Pay attention to your pastry when it's baking. The crust may look like it is getting too browned but it should be fine. If it seems too brown, then place tin foil over the browned parts.
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