Tomato and Mozzarella Tart with Prosciutto | America's Test Kitchen

Name: Tomato and Mozzarella Tart with Prosciutto | America's Test Kitchen
Total time: 120 min
Ingredients: unbleached all-purpose flour for work surface; 1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight; 1 large egg, beaten; 2 ounces (57 grams) grated Parmesan cheese (about 1 cup); 1 pound (454 grams) plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices; table 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 (227 grams) whole-milk mozzarella cheese, shredded (2 cups); 2 ounces (57 grams) prosciutto, thinly sliced; 2 tablespoons chopped fresh basil

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Tired of tomato tarts with soggy crusts and long preparation times? We experiment with "waterproofing" store-bought puff pastry to solve both problems.

Keywords

Desserts or Baked Goods
Pork
Vegetables
Cheese
Savory Pies & Tarts

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Ingredients

unbleached all-purpose flour for work surface
1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight
1 large egg, beaten
2 ounces (57 grams) grated Parmesan cheese (about 1 cup)
1 pound (454 grams) plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
table 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 (227 grams) whole-milk mozzarella cheese, shredded (2 cups)
2 ounces (57 grams) prosciutto, thinly sliced
2 tablespoons chopped fresh basil