TOMATO AND MOZZARELLA TART WITH PROSCIUTTO
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees. 2. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside. 3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Arrange prosciutto in single layer on top of mozzarella. Shingle tomato slices widthwise on top of prosciutto (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
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Chamod Piumal
[email protected]This tart is perfect for a summer party. It's light and refreshing.
Mirza Taimoor Hussain
[email protected]This is a delicious and easy-to-make tart. I would definitely recommend it.
robert mwashigadi
[email protected]I would definitely recommend this recipe to others. It's a great way to enjoy fresh tomatoes and mozzarella.
Mario Alan
[email protected]This tart is a great way to use up leftover tomatoes. It's also a great appetizer or light lunch.
Jacob Chege
[email protected]I love the way the tomatoes and mozzarella melt together in this tart. It's so delicious.
We Uy
[email protected]This is the best tomato and mozzarella tart I've ever had. I will definitely be making it again.
Rin
[email protected]I've made this tart several times and it's always a hit. My friends and family love it.
Fabian Alvarez
[email protected]This tart is so easy to make, even a beginner can do it.
MD Balalcox
[email protected]I'm not a big fan of tomatoes, but I loved this tart. The flavors were amazing.
Syafwan Daniel
[email protected]This tart is the perfect appetizer or light lunch. It's also great for a picnic.
The Short Bros
[email protected]I can't wait to try this recipe! It looks so delicious.
Lukwago Stanley
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover tomatoes and mozzarella.
Levi Smith
[email protected]Overall, I thought this tart was good. It was easy to make and tasted pretty good.
Asemota Ijayi
[email protected]The tart was a little runny in the center. I think I would bake it for a few minutes longer next time.
Bulbul Hossain
[email protected]This tart was a little too salty for my taste. I think I would use less prosciutto next time.
Asik Ahamed
[email protected]I loved the combination of flavors in this tart. The tomatoes, mozzarella, and prosciutto were a perfect match.
Alphonce Mwakuya
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was so easy to make and tasted delicious.
Emmanuella Ike
[email protected]This recipe is a keeper! I will definitely be making it again.
Ihsankhan Marwat
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it.
Abinimebrate Makaveli
[email protected]This tomato and mozzarella tart with prosciutto was a hit at my dinner party! The flavors were amazing and the presentation was beautiful.