Tomato and Mozzarella Tarts

A quick thank you to all the amazing friends and family who showed up at Williams Sonoma yesterday. The demo and book signing went swimmingly!  I expect pictures from all you camera wielding folks.

If you don’t yet have a copy of Cooking from the Farmers’ Market, this recipe is a taste of what you’re missing.  I demo’d it yesterday and it was a huge hit.  Perfect as your local tomatoes begin to ripen in the sunshine.

Rustic Tomato and Mozzarella Tarts (adapted from Cooking from the Farmers’ Market)
4 medium varied colored heirloom tomatoes, cored and sliced about 1/4-inch thick
kosher salt and freshly ground black pepper
1 sheet puff pastry, preferably an all-butter brand, rolled out to 8×10 inches and cut in half lengthwise
1 tsp minced garlic
2 tbs melted butter
3/4 cup grated whole milk mozzarella cheese
1/4 cup freshly grated Parmesan cheese
extra virgin olive oil
4 large basil leaves
Place the tomatoes on a paper towel lined baking sheet and sprinkle lightly with salt.  Let sit at room temp 30-60 minutes to drain.
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and place the two pieces of puff pastry on the sheet.  Combine the garlic and melted butter and brush it over the tops of the pastry.  Sprinkle half of the mozzarella over each piece of pastry and top with a sprinkling of Parm, reserving one tablespoon to sprinkle on top.  Divide the tomatoes between the two tarts, overlapping them slightly.  Sprinkle with salt, pepper, and the remaining Parm. 
Bake the tarts until golden brown, about 25 minutes.  Remove them from the oven, drizzle with a touch of olive oil, and shred the basil leaves over the top.  Cut into wedges and serve.

Serves 6-8

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One Response to Tomato and Mozzarella Tarts

  1. Amelia PS says:

    oh these sound heavenly 🙂

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