Recipe

Tomato Mozzarella Tart With Prosciutto Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 5 months ago More elegant than pizza and easier to eat out-of-hand, than quiche. There are alot of directions but it's really easy. Prep:20m Cook:35m Servings:6	Greekgirrrl
	tart brunch lunch appetizer

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Ingredients

Flour for dusting work surface

1 (1.1 lb) box frozen puff pastry (pepperidge farm,thawed in the box in the refrigerator overnight)

1 large egg, beaten

1 oz Parmesan cheese, freshly grated (1/2 cup)

1 lb Roma tomatoes (3-4 medium), cored and cut crosswise into 1/4 in thick slices

Salt

2 garlic cloves, minced

2 tbs EVOO

ground black pepper

8 oz low-moisture WHOLE-MILK mozzarella shredded (2 cups)

2 tbs coarsely chopped basil

2 oz thinly sliced prosciutto

Directions

Adjust an oven rack to the lower middle position and heat oven to 425.

Dust work surface with flour and unfold both pieces of puff pastry onto the work surface.

Brush some of the beaten egg along one edge of the sheet of pastry.

Overlap with the second sheet of pastry by one inch and press down to seal the pieces together.

With a rolling pin, smooth out the seam.

The rectangle should measure 18 by 9 inches.

Use a pizza wheel or knife to cut a one inch strip from the long side of the dough. Cut another one inch strip from the same side.

Cut a one inch strip from the short side of the dough. Repeat on same side.

Transfer large sheet of dough to a parchment lined baking sheet and brush with more beaten egg.

With pizza wheel of knife, trim any excess dough from the corners.

Spinkle the dough with the Parmesan..

Using a fork, uniformly and thoroughly poke holes in the bottom of the shell.

Bake form 15 minutes, then reduce the oven temperature 350 and continue to bake until golden brown and crisp, 15-17 minutes longer.

Transfer to a wire rack and increase the oven temp to 425.

While the shell bakes, place the tomato slices in a single layer on 2 layers of paper towels and sprinkle evenly with 1/2 tsp of salt; let stand for 30 minutes.

Place 2 more layers of paper towels on top of the tomatoes and press firmly to dry the tomatoes.

Combine the EVOO, the garlic, a pinch of salt and pepper in a small bowl and set aside.

Sprinkle the mozzarella evenly over the bottom of the warm (or cool, if made ahead) baked shell. Follow with the prosciutto.

Shingle the tomato slices width-wise on top of the cheese (about 4 slices per row);brush the tomatoes with the garlic oil.

Bake until the shell is deep golden brown and the cheese is melted, 15-17 minutes.

Cool on a wire rack for 5 minutes, sprinkle with the basil, slide on to a cutting board, cut into pieces and serve!!!

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