Flaky Tomato and Mozzarella Tart

As always, we were looking for a new idea for a side dish to serve with our regular steak tip dinner. I found this recipe from an issue of Real Simple magazine from last summer that I saved because I thought it sounded good. Kind of like a healthier, fancier pizza…perfect to go with grilled steak!

Flaky Tomato and Mozzarella Tart
from Real Simple Magazine, July, 2011

all-purpose flour, for the work surface
1/2 sheet puff pastry (1/4 of a 17.3-ounce package)
1 C grape tomatoes (halved)
4 oz grated mozzarella (1 cup)
1 Tbs olive oil

Heat oven to 425° F. On a lightly floured surface, roll the puff pastry into a 9-by-6-inch rectangle. Place on a parchment-lined baking sheet and refrigerate until firm, at least 30 minutes.

Prick the puff pastry all over with a fork and top with the tomatoes and mozzarella. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Bake until golden brown and cooked through, 20 to 25 minutes. Cut into pieces before serving.


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