Flaky Tomato and Mozzarella Tart
All-purpose flour, for the work surface
1⁄2 sheet frozen puff pastry (one-quarter of a 17.3-ounce package) thawed
1 cup grape or cherry tomatoes,
halved if large
1⁄4 pound mozzarella, grated (1 cup)
1 tablespoon olive oil
Kosher salt and black pepper
Heat oven to 425 F. Line a baking sheet with parchment. On a lightly floured surface, roll the pastry into a 9-by-6-inch rectangle. Place on the prepared baking sheet and refrigerate until firm, at least 30 minutes.
Prick the pastry all over with a fork, then top with the tomatoes and mozzarella. Drizzle with the oil; season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
Bake the tart until golden brown and cooked through, 20 to 25 minutes. Cut into pieces before serving.
Tip: Be sure to use commercially packaged mozzarella in this recipe. Fresh mozzarella loses its water during baking and will leave the pastry soggy.