HEIRLOOM TOMATO TARTS WITH PUFF PASTRY

• Heirloom tomatoes, cut into 1/4-inch thick slices
• 1 sheet puff pastry (about 14 ounces), homemade or thawed from frozen
• Egg wash (1 large egg, whisked with 1 tablespoon water)
• 2 cups shredded mozzarella (approx. 8 ounces)
• 5.2 ounces Soft cheese
• Kosher salt & ground black pepper, to season
• For serving: flaky sea salt, thinly sliced fresh basil

INSTRUCTIONS

1. Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven. Line a baking sheet with parchment & set aside. Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season each side of the tomatoes with 1/2 teaspoon kosher salt. Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside while you prepare the puff pastry tart crust.
2. Heirloom tomato tart assembly:Unfold the puff pastry on a lightly floured surface. Use a rolling pin to gently roll the puff pastry out large enough to make 8 separate tart crusts, approximately an 8×12-inch rectangle. Cut the pastry into 8 smaller rectangles, roughly 3×4-inches. Transfer to the prepared baking sheet. Use a pastry brush to brush the edges of each piece of puff pastry with egg wash. Assemble the heirloom tomato tarts by sprinkling about 1/4 cup shredded mozzarella in the center of each one, followed by a few crumbles of soft cheese, & nestle a few slices of tomato over top.
3. Bake the heirloom tomato tarts:Transfer the heirloom tomato puff pastry tarts to the oven. Bake 18-22 minutes, rotating the sheet pan halfway through to promote even browning, or until the tarts are flaky & golden brown with bubbly cheese.
4. Serve: Remove from the oven & allow to cool slightly. Enjoy warm or at room temperature. Just before serving, finish each heirloom tomato tart with a generous sprinkling of flaky sea salt & fresh basil. Enjoy!

Recipe by: playswellwithbutter.com