Cherry Tomato and Mozzarella Tart

Ingredients

• Flour for work surface for work surface
• 1 box frozen puff pastry (Pepperidge Farm, 1.1 pounds), thawed in box in refrigerator overnight
• 1 large egg , beaten
• 2 ounces grated Parmesan cheese (about 1 cup)
• 1 1/2 pounds cherry tomatoes (2 pints), each tomato halved pole to pole
• 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 tablespoon balsamic vinegar
• 3 large cloves garlic , sliced thin
• 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
• 2 tablespoons extra virgin olive oil
• 8 ounces whole-milk mozzarella cheese , shredded (2 cups)
• 2 tablespoons coarsely chopped fresh basil leaves

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag