Roasted Tomato Tart
- 4 Roma tomatoes Sliced into 1/4" slices
- 1 Sheet Puff Pastry Thawed
- 16 oz. Sliced fresh mozzarella
- Olive oil
- 1 egg beaten (to use as a wash)
- Salt, pepper, Italian seasoning to taste
- Fresh Basil torn or chiffonade
Preheat oven to 400 degrees F. Prepare a baking pan with parchment paper. Slice tomatoes to at least 1/4" thick slices. Let drain on paper towels for 15 minutes or so. Place on baking sheet and season with salt and pepper. Drizzle with olive oil. Bake for 40 minutes, rotating pan mid-way through.
After removing from oven reduce oven temperature to 375 degrees F.
Roll out thawed puff pastry sheet slightly, maintaining a square shape. Score 1/2" from edge (be careful not to cut all the way through).
Layer slices of roasted tomato with layers of sliced mozzarella inside the score lines. I used 16 slices of tomato and 12 slices of mozzarella.
Brush edges of pastry with beaten egg.
Season with salt, pepper and Italian seasoning.
Drizzle with a small amount of olive oil.
Bake for 20-25 minutes, rotating mid-way through. If it puffs up alarmingly during baking just poke at it with a sharp knife and it will calm down.
Cool for 10-15 minutes then slice into sixteen pieces and garnish with fresh basil.