Heirloom Tomato and Baby Mozzarella Tart
Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes. This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season.
Heirloom Tomato and Baby Mozzarella Tart
makes six 1-inch tarts or one 12-inch tart
- 3 sheets puff pastry dough (8 by 10 inches)
- 1 egg yolk, beaten with 1 tablespoon of water
- 1 pound of heirloom tomatoes, sliced
- 4 ounces of fresh baby mozzarella
- 12 fresh basil leaves, whole
- Kosher salt, as needed
- Cracked black pepper, as needed
- 1 tablespoon fresh thyme leaves, chopped
- 6 to 8 ounces of baby arugula
- 2 to 3 tablespoons good quality extra-virgin olive oil
- Preheat oven to 375ºF.
- Allow pastry dough to come to room temperature for 20 minutes prior to rolling out.
- On a lightly floured work surface, roll dough lightly to form approximately 8-by-10-inch sheets.
- Cut into 6-inch circles or squares or combine all sheets to make one large tart.
- Puncture each tart three or four times with a fork.
- Double over outside edge to form a raised ½-inch crust.
- Chill in refrigerator on a parchment-lined sheet tray for 30 minutes.
- Remove from refrigerator and brush puff pastry rounds with egg wash.
- Bake in preheated oven for 15 to 20 minutes until lightly browned and gently raised. If undercooked, bake an additional 5 minutes.
- To assemble, layer tomatoes, basil and mozzarella onto center of tarts. Season with salt, pepper and thyme.
- Bake for an additional 8 minutes until cheese is just melted.
- Remove from oven and garnish with arugula dressed with extra-virgin olive oil.
- Plate and serve immediately.
