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Tomato and Mozzarella Tart
Ingredients
  • Flour, unbleached all-purpose, for work surface
  • 1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight
  • 1 large egg, beaten
  • 2 ounces grated Parmesan cheese (about 1 cup)
  • 1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into ΒΌ-inch-thick slices
  • Salt
  • 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 2 tablespoons extra-virgin olive oil
  • Ground black pepper
  • 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
  • 2 tablespoons chopped fresh basil
Steps
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