Tomato And Smoked Mozzarella Tart Recipes

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
• Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
• Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
• Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO AND MOZZARELLA TART

Steps:

• Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
• With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
• With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
• Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
• Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
• With pizza wheel or knife, trim excess dough from corners.
• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• 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.
• 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.
• Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (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.

EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART

Steps:

• Preheat oven to 400°.
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
• Add water and 1 tablespoon oil, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface; knead lightly 4 times.
• Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
• Unwrap dough, and place chilled dough on plastic wrap.
• Cover with 2 additional sheets of overlapping plastic wrap.
• Roll dough, still covered, into an 11-inch circle.
• Remove top sheets of plastic wrap.
• Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
• Remove remaining plastic wrap.
• Press dough against bottom and sides of pan.
• Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
• Cool completely on a wire rack.
• To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
• Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
• Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
• Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
• Bake at 400° for 20 minutes.
• Stack eggplant slices on a plate; cover with plastic wrap.
• Let eggplant stand 7 minutes to steam.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
• Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
• Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
• Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
• Bake at 400° for 10 minutes or until cheese melts.
• Cut into 8 wedges.