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.
3 sheets puff pastry dough (8″ x 10″)
1 egg yolk, beaten with 1 Tbsp water
1 lb heirloom tomatoes, sliced
4 oz fresh baby mozzarella
12 fresh basil leaves whole
1 Tbsp thyme, chopped
kosher salt as needed
cracked black pepper, as needed
6-8 oz baby arugula
2-3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Preheat oven to 375ºF. Allow pastry dough to come up to room temperature for 20 minutes prior to rolling out. On a lightly floured work surface, roll dough lightly to form approximately 8″ x 10″ sheets. Cut into 6″ circles or squares, OR combine all sheets to make one large tart. Puncture each tart 3 or 4 times with a fork. Double over outside edge to form a raised 1/2″ 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 15-20 minutes until lightly browned and gently raised. If under-cooked, 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.
Makes 6 tarts or one 12 inch tart