The cherry tomatoes just keep on coming! This was my first year planting them and I had no idea how much those few tiny plants were going to produce. Of course, they're wonderful in soups, salads and pasta; but there's nothing quite like a tomato tart. It might look a bit fancy, but to me it's just comfort food. A larger slice makes a lovely first course, tiny slices make great HDs (hors d'oeuvre) or afternoon tea savories.
I've made the tart with filo and pie dough as well, both delicious; but using frozen puff pastry makes it really easy (It's been ages since I've made homemade puff pastry--I'm not so averse to time-saving measures as I once was!). I usually make the tart with sliced medium-sized tomatoes, but this year I grew cherry tomatoes instead.
My tomato tart makes even bland store-bought tomatoes taste the way they should, so don't feel you needn't bother if you're not a gardener. This time I made the tart with raw tomatoes, but if you have the time, giving them a bit of a roast beforehand takes out some of the moisture and intensifies the flavor.
Just preheat the oven to 450 degrees. Rub some olive oil on a foil-lined rimmed baking sheet and throw on the tomato halves. Some people get fussy about cut side up or cut side down; just throw them on there! Sprinkle with salt and pepper. Roast about 30 minutes, remove from the oven and cool slightly.
What do you do with a bumper crop of tomatoes?
Tomato Tart
(Makes one 10x10-inch tart)
1 sheet (1/2 package) frozen puff pastry
2 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced shallot
2-3 tablespoons finely grated Parmesan
12 ounces cherry tomatoes, halved
3 scallions (white & light green part only), thinly sliced
1/4 cup basil leaves, thinly sliced (chiffonade)
1/4 cup flat-leaf parsley, chopped
1/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 Thaw pastry at room temperature for 45 minutes. Preheat oven to 425 degrees. In small pan, heat 1 tablespoon olive oil and saute shallot; cool. Measure Parmesan. Prep tomatoes, scallions, parsley and basil.
2 Gently unfold pastry on lightly floured 12-inch square of parchment paper, roll out pastry to 11-inch square. Trim edges to make 10-inch square. Transfer pastry on parchment to an ungreased 17x11x1-inch baking sheet. Score edge at 1/2 inch; prick pastry thoroughly with a fork inside the scored edge.
3 Spread shallot and oil over pastry. Sprinkle Parmesan over pastry. Combine scallions, basil, parsley, 1 tablespoon olive oil, pinch of salt and 1/8 teaspoon pepper; scatter evenly over tart inside the scored edge. Place cherry tomato halves, cut side up, on tart; sprinkle with a pinch of salt and 1/8 teaspoon pepper.
4 Bake at 425 degrees for 20 to 25 minutes, or until crust is golden. Transfer to wire rack to cool for 10 minutes before *cutting and serving. Cut into 4 pieces for a lunch serving, 8 for a first course serving, or into small squares for an hors d'oeuvre or afternoon tea savory. Serve warm or at room temperature.
* I've used the OXO Good Grips Pizza Wheel for Non-Stick Pans for years on this as well as pizza, and it cuts like a dream!
Hiç yorum yok:
Yorum Gönder