Tomato and Smoked Mozzerella Tart
May 17, 2009 | Comments Off
I whipped this up tonight to bring to a potluck party with friends. I wanted something savory but not terribly heavy and this did the trick perfectly.
Serves 6 to 8
Ingredients
1/4 cup melted butter (or olive oil)
Filling:
5 Plum Tomatoes of similar size
1/4 cup olive oil
1/2 teaspoon table salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 teaspoons sugar
1/2 cup oil cured black olives, pitted, with crushed red pepper flakes
1/4 cup olive oil
1/2 teaspoon table salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 1/2 teaspoons sugar
1/2 cup oil cured black olives, pitted, with crushed red pepper flakes
Garlic Oil, Cheese, and Garnish
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons extra virgin olive oil
Table salt and ground black pepper
8 ounces smoked mozzarella cheese , shredded (2 cups)
2 tablespoons coarsely fresh thyme leaves
Instructions
1. For the tart shell: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease a jellyroll pan and place the fillo dough, one sheet at a time, on the pan with the edges hanging over the side. Paint each sheet with the butter or oil and then put the sheet on top. Continue for all 8 sheets. Fold edges into the center to form a crust, cutting away the corners so there isn’t too much dough. Paint the crust with a beaten egg. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 8-10 minutes, then reduce oven temperature to 350 degrees
1. For the tart shell: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease a jellyroll pan and place the fillo dough, one sheet at a time, on the pan with the edges hanging over the side. Paint each sheet with the butter or oil and then put the sheet on top. Continue for all 8 sheets. Fold edges into the center to form a crust, cutting away the corners so there isn’t too much dough. Paint the crust with a beaten egg. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 8-10 minutes, then reduce oven temperature to 350 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 baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Stud the tart with the pieces of olive. Sprinkle the top with thyme leaves and a light coat of parmesan. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, slide onto cutting board or serving platter, cut into pieces, and serve.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at