Tomato Mozzarella Tart With Prosciutto Recipe

How to make it

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• 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!!!