Tomato & Mozzarella Tart

I was looking through some old recipes and came across this one that's perfect as the weather is finally warming up. This is like pizza taken up a notch.  It is totally delicious and super easy.  You do have to make sure that you set the dough out to thaw (which takes about 40 minutes) and allow the dough to set after you roll it (another 30 minutes), so this is definitely a recipe to start earlier in the day.  This week I used the yellow and Roma tomatoes, but you can also use grape tomatoes, or heirloom tomatoes (these make it really pretty).  I usually cheat the recipe a little and just refrigerate it after I put all of my toppings on it.  Cook time is only 10 minutes, so it is a super simply, slightly fancy dinner to prepare on a busy night.

  

Flaky Tomato & Mozzarella Tart: (Adapted from CovCom Cooks!)
1 sheet puff pastry, thawed and cut in half
1 yellow tomato, thinly sliced
1 Roma tomato, thinly sliced
2 cups mozzarella cheese, shredded 
1/2 cup fresh basil, chopped
*optional: Sprinkle with Parmesan cheese

Preheat oven to 425 degrees.  On a lightly floured surface, roll each 1/2 of the puff pastry into a 9x6 inch rectangle.  Place on a parchment lined baking sheet and refrigerate until firm, about 30 minutes.  Prick all over with a fork and top each half with 1 cup of the mozzarella, 1/4 cup of the basil, and half of each tomato.  Drizzle with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.  Bake for 10 minutes or until edges are beginning to brown.  

Happy Cooking!