SERVES 6 TO 8
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. See the sidebars that follow the recipe.
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2 |
(9½ by 9-inch) sheets puff pastry, thawed |
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1 |
large egg, beaten |
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2 |
ounces Parmesan cheese, grated (1 cup) |
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1 |
pound plum tomatoes, cored and cut crosswise into ¼-inch-thick slices |
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Salt and pepper |
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2 |
garlic cloves, minced |
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2 |
tablespoons extra-virgin olive oil |
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8 |
ounces whole-milk mozzarella cheese, shredded (2 cups) |
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2 |
tablespoons chopped fresh basil |
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Dust counter with flour and unfold both pieces of puff pastry onto counter. Brush 1 short edge of 1 sheet of pastry with egg and overlap with second sheet by 1 inch, forming 18 by 9-inch rectangle. Press to seal edges, then use rolling pin to smooth seam. Cut two 1-inch-wide strips from long side of dough and two more from short side. Transfer large piece of dough to prepared baking sheet and brush with egg. Attach long dough strips to long edges of dough and short strips to short edges, then brush dough strips with egg. Sprinkle Parmesan evenly over shell. Using fork, poke evenly spaced holes in surface of shell. Bake for 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 of paper towels and sprinkle evenly with ½ teaspoon salt; let stand for 30 minutes. Place another double layer of 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 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. Let cool on wire rack for 5 minutes. Sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
TO MAKE AHEAD: Tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to 2 days before being topped and baked with mozzarella and tomatoes.