Tomato and Fresh Mozzarella Tart | La Cucina Grandinetti

Ingredients

• Flour, unbleached all-purpose, for work surface
• 1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight
• 1 large egg, beaten
• 2 ounces grated Parmesan cheese (about 1 cup)
• 1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
• Salt
• 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 2 tablespoons extra-virgin olive oil
• Ground black pepper
• 8 ounces fresh or whole-milk mozzarella cheese, sliced (2 cups)
• 2 tablespoons chopped fresh basil