Rustic Tomato & Mozzarella Tart

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month,

Williams-Sonoma, Cooking From The Farmers' Market 

by Jodi Liano & Tasha DeSerio

The star ingredient : Tomatoes

I have a few slices of frozen puff pastry which I want to use up. Found this Rustic Tomato Tart recipe and made them for brunch. Recipes uses both yellow and red tomatoes, but I have used all red tomatoes as I could not find any yellow tomatoes.

Simple and quick to make. I have added slices of sandwich ham in some of the tarts, and leaving a few without. 

Bakes up really crispy and crunchy, and the tomatoes, with the garlic butter and cheeses, tastes really  yummy! 

Rustic Tomato & Mozzarella Tart
(adapted from "Williams-Sonoma : Cooking From The Farmers' Market)
makes 6-8 servings
2-3 ripe red and yellow tomatoes, about 8 oz (250gm) total weight, cored and cut into slices 1/4 inch (3mm) thick
salt
1 clove garlic, finely chopped
1 tbsp unsalted butter, melted
8 by 10-inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
3/4 cup shredded whole-milk mozzarella cheese
4 tbsp good hard cheese, such as Parmesan
2 tbsp chopped fresh basil
olive oil for drizzling

Position a rack in the upper third of the oven and preheat to 400F (200C). Place the tomato slices on paper towels, season with salt, and let drain, 30-60 minutes.

In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment (baking) paper. Brush with the garlic butter and season with salt. Leaving a 1/4-inch border, sprinkle the pastry evenly with the mozzarella and 2 tbsp of the Parmesan. Arrange the tomato slices on top. Sprinkle with the remaining 2 tbsp Parmesan. Bake until puffed and golden, 25-30 minutes. Sprinkle with the basil and drizzle with the olive oil and serve right away.

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I'm linking this post with Cookbook Countdown #10 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray