Heirloom Tomato-Mozzarella Tart
Servings: 4
Heirloom tomato varieties, such as ‘Brandywine’ and ‘Striped German’, have wonderful, rich flavors and meaty textures. Fresh basil complements their flavor without overpowering it.
Ingredients
- 8ounces frozen puff pastry sheets thawed
- 1tablespoon olive oil
- 1 onion large, peeled, halved, thinly sliced
- salt
- black pepper
- 3 red tomatoes medium heirloom
- 3 yellow tomatoes medium heirloom
- 3/4pound mozzarella
- 1handful basil fresh
- olive oil
Directions
-
Preheat oven to 400 degrees. Thaw puff pastry. Add olive oil to a medium sauté pan over medium heat. Add onions, salt and pepper. Reduce heat to low and cook 20 to 30 minutes, until onions are a rich golden brown. Set aside.
-
Roll pastry on a lightly floured surface to a 12-inch square. Place on a lightly greased baking sheet or on a parchment paper-lined baking sheet. Prick throughout with a fork. Bake 8 to 10 minutes or until golden brown.
-
Remove from oven and cool on wire rack. Reduce heat to 350 degrees. When pastry is cool, use plate or cutter to cut 5-inch diameter rounds of pastry.
-
Slice tomatoes into 1⁄8-inch rounds; slice mozzarella into thin rounds. Remove and reserve tops of basil for garnish. Pick 15 to 20 leaves, stack them together, then slice into very thin strips.
-
To assemble tarts, place pastry circles on counter. On each, spread a thin layer of browned onions. Alternate layers and colors of tomatoes with cheese—red tomato, cheese, yellow tomato, cheese—atop onions, around circumference of tarts. You should fit 3 red, 3 yellow and 6 cheese rounds around each.
-
Place tarts back on baking tray. Drizzle with olive oil and sprinkle with basil; season with salt and pepper. Bake 8 to 10 minutes, until cheese melts and begins to brown. Garnish with reserved basil.