Tomato and Mozzarella Tart
"Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes...."
INGREDIENTS
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Unbleached all-purpose flour for work surface
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1 box of frozen puff pastry, thawed in box in refrigerator overnight
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1 large egg, beaten
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2 ounces grated parmesan cheese (about 1 cup)
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1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
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Table salt
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2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
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2 tablespoons extra-virgin olive oil
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Ground black pepper
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8 ounces whole-milk mozzarella cheese, shredded (2 cups)
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2 tablespoons basil, fresh, shredded
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