Recipe Archive

Tomato, Squash & Fresh Mozzarella Tart

Serving size:	Serves 6
Prep time:	15 minutes
Cook time:	20 minutes
Difficulty:
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Nugget Signature Recipe

Fresh Mozzarella is packed in its natural whey to preserve freshness and prevent it from drying. However, it is a good idea to drain the cheese prior to cooking to avoid too much additional water being introduced to the dish you are preparing. Let the Mozzarella rest on clean paper towels at room temperature for at least 10 minutes prior to cooking; this helps leech out the natural whey.

Frozen puff pastry sheets are convenient and easy to use with little fuss or mishap. Allow the pastry to thaw completely at room temperature or overnight in the refrigerator before using. The pastry should still be cool to the touch when handling; keep it dry and covered.

Ingredients

• 1 sheet Pepperidge Farms Puff Pastry, thawed
• 2 vine-ripened tomatoes, sliced thin
• 1 zucchini squash (about 6 inches long), sliced into thin rounds
• 1 cup (loosely packed) fresh Mozzarella "ciligiene"
• ½ cup shredded Parmesan
• ¼ cup pine nuts, toasted
• ¼ cup fresh basil leaves, chiffonade
• 1 egg, whisked
• Kosher or sea salt and cracked black pepper to taste

Preparation

Preheat oven to 400°F.

Slice each Mozzarella ball into equal halves; let sit on a paper towel while you prepare the remaining ingredients.

Using a rolling pin, roll pastry so it gains in size all around by 1 inch. Lift pastry from board and place in an 8-inch tart pan; each corner should hang over the sides.

Sprinkle half the pine nuts and Parmesan across the bottom; lay half of the zucchini over the Parmesan in a circular pattern so that it reaches the center. Fan about half of the tomato over the zucchini in the same pattern so that it too reaches the center; season with salt and pepper. Distribute half of the Mozzarella over the tomatoes and repeat layering with remaining zucchini, then tomatoes and Mozzarella; season top layer with additional salt and pepper, then sprinkle evenly with remaining pine nuts and Parmesan and all of the basil.

Fold in pastry corners so they meet in the center. Brush pastry edges and top with egg and place in the oven. Bake for 20 minutes or until golden brown and puffy. Remove from oven and let stand at room temperature for ½ hour prior to serving or refrigerate overnight.

Pair with

Pinot Gris

An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!

— Hank Beal, Director of Adult Beverages

Chenin Blanc

Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

— Hank Beal, Director of Adult Beverages

Chardonnay

A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

— Hank Beal, Director of Adult Beverages

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