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flour pastry egg Parmesan cheese tomato salt garlic extra-virgin olive oil ground black pepper Mozzarella cheese fresh basil
Viewed: 13 - Published at: 3 years agoIngredients
- unbleached all-purpose flour, for work surface
- 1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
- 1 large egg, beaten
- 2 ounces grated parmesan cheese (about 1 cup)
- 1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
- table salt
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- ground black pepper
- 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
- 2 tablespoons chopped fresh basil
Method
- Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
- With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
- With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
- Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
- Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
- With pizza wheel or knife, trim excess dough from corners.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
- Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
- Transfer to wire rack; increase oven temperature to 425 degrees.
- 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.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
- Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
