Tomato and mozzarella tart from Cooking at Home with Bridget and Julia: The Hosts of America's Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends (page 165) by Bridget Lancaster and Julia Collin Davison and America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on October 04, 2024

    This was good but I think my preference is fast moving away from puff pastry & towards a traditional pastry, phyllo (or...Alison Roman's browned butter cornmeal parmesan!) crust. As much as I often use a cheese like Emmenthal or Gruyere, the mozzarella was good BUT I did miss the layer of onions (caramelized or thinly sliced) that you find in many other tarts. We enjoyed this beside a green salad but I am unlikley to repeat this one.

  • stef on August 07, 2020

    Made with store bought puff pastry. Simple ingredients but takes time. A repeat

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