Free The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen

excess juice.
    See “FORMING THE TART SHELL” illustrations that follow recipe.

TOMATO AND MOZZARELLA TART
    SERVES 6 TO 8
    Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella.
1
box frozen puff pastry, thawed in box in refrigerator overnight
1
large egg, beaten
2
ounces Parmesan cheese, grated (1 cup)
1
pound plum tomatoes, cored and cut crosswise into ¹⁄ 4 -inch-thick slices
Salt and pepper
2
garlic cloves, minced
2
tablespoons extra-virgin olive oil
8
ounces whole-milk mozzarella cheese, shredded (2 cups)
2
tablespoons chopped fresh basil
    1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust counter with flour and unfold both pieces puff pastry onto counter. Following illustrations, form 1 large sheet, then make border, using beaten egg as directed. Sprinkle Parmesan evenly over shell. Using fork, uniformly poke holes in shell all over. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.
    2. While shell bakes, place tomato slices in single layer on double layer of paper towels and sprinkle evenly with ¹⁄ 2 teaspoon salt; let stand 30 minutes. Place another double layer of paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
    3. Sprinkle mozzarella evenly over baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes. Sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
    TO MAKE AHEAD: Tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to 2 days before being topped and baked with mozzarella and tomatoes.
CHERRY TOMATO AND MOZZARELLA TART
    Omit salted and drained plum tomatoes and substitute the following mixture: In medium bowl, gently toss 1¹⁄ 2 pounds (2 pints) halved cherry tomatoes with ¹⁄ 4 cup olive oil, 1 tablespoon balsamic vinegar, 3 thinly sliced large garlic cloves, 1¹⁄ 2 teaspoons sugar, ¹⁄ 2 teaspoon salt, ¹⁄ 4 teaspoon red pepper flakes, and ¹⁄ 4 teaspoon pepper. Spread mixture in even layer on rimmed baking sheet and, after removing tart shell from oven, roast tomatoes until skins are slightly shriveled (tomatoes should retain their shape) about 30 minutes. (Do not stir tomatoes during roasting.) Prepare garlic oil and sprinkle mozzarella over baked shell as directed, then use slotted spoon to scatter roasted cherry tomato mixture on top of cheese. Brush with garlic oil and proceed as directed.
SUN-DRIED TOMATO AND MOZZARELLA TART
    Replacing the plum tomatoes with sun-dried tomatoes turns this into an appetizer you can make any time of year.
    Substitute ¹⁄ 2 cup oil-packed sun-dried tomatoes, drained, rinsed, and chopped fine, for plum tomatoes.
TOMATO AND SMOKED MOZZARELLA TART
    Substitute 6 ounces smoked mozzarella for whole-milk mozzarella.
TOMATO AND MOZZARELLA TART WITH PROSCIUTTO
    Place 2 ounces thinly sliced prosciutto in single layer on top of mozzarella before arranging tomato slices.

FORMING THE TART SHELL

    1. Brush egg along 1 short edge of 1 sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.

    2. With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight, if necessary.

    3. With pizza wheel or knife, cut 1-inch strip from 1 long side of dough. Cut another 1-inch strip from same side.

    4. Cut 1-inch strip from 1 short side of dough. Cut