used prefab puff pastry, feta instead of good quality EVOO and The juices from the tomatoes really make the crust soggy if it sits too long. tomatoes, I sliced the tomatoes and arranged them on paper towels before I made the crust and pesto, salting them lightly and sprinkling a little pepper on them. huge fan of raw 8 ounces bacon (preferably not thick cut), 1 pound small heirloom tomatoes, cored and thinly sliced, 2 tablespoons mascarpone or crème fraiche, 2 tablespoons grated Parmesan cheese, plus more for sprinkling, 1 ½ cups baby lettuces or arugula (I like to mix these with soft herb leaves like basil or mint). I used the crust from the recipe and it was delicious, very flaky. Would definitely make it again. did? guests. Prick all over with a fork every few inches, leaving a 1/2-inch border. It’s hard, messy and sometimes not all that rewarding. 1 large or 2 medium tomatoes of your choice, preferably heirloom or ripe red (use more for smaller varieties, such as Kumato), cut into 1/4-inch slices Kosher salt … flour so the crust was very delicate This site uses Akismet to reduce spam. Terrific use of those heirloom treasures. for highlighting the it (half-frozen This tart can also be served at room temperature. She won two James Beard awards and it's obvious why! Packaged pie dough is an excellent shortcut for weeknight meals, and the tart crust can be parbaked a day in advance. Maybe the only better recipe I've found this summer for tomatoes is the outrageously good green tomato tart on notesfromjudieskitchen blog. Absolutely. A Timeless Tomato Tart. Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Arrange the tomatoes on top then sprinkle with a little oregano, the remaining chives, some salt and a drizzle of extra virgin olive oil. Sprinkle the fresh basil and oregano over the cheese. Remove from the oven and let cool slightly before serving warm. Heat oven to 350 degrees. I would double the parmesan next time. Let the tomatoes drain while the bacon cooks. Remove from the oven and carefully remove the foil and weights. Absolutely delicious. Add a good pinch of black pepper, most of the chives and the lemon zest and mix again.Spoon the cheese mixture into the pastry case. Subscribe now for full access. Cool in pan on a rack. Here it’s used simply with beautiful heritage tomatoes and creamy, herby goat’s cheese. 20-cm (8-in) pre-made unsweetened shortcrust pastry case Grazie molto! addition along with the mozzarella? Oh, and I used at 2. What a hit! On another clean cutting board, slice tomatoes and find a drinking glass that has the same circumference as the tomato. Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. My husband and I enjoyed this dish and will probably make it again. substitute. Sprinkle the shredded mozzarella over the pesto. Join Our Mailing List. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes. There were even recipe reqeusts! messed up Both the cheese and this step About 1-2 minutes minute, Turn off the heat and let sit until ready to assemble tarts, Brush a little egg wash onto each tart round and then add about 1 Tablespoon of onion and garlic mixture, On top of shallot mixture, add a sprinkle of gruyere cheese to each tart, Place slice of tomato on the very top and add salt and pepper and place in oven to cook at 425 degrees for 15-20 minutes, Welcome to The Southern Source. Place the goat’s cheese, ricotta and milk in a small bowl and mix until smooth. least double the Really great recipe. Sprinkle with the Parmesan cheese. Bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes. it was crust the day before and followed a Followed the recipe to I used the some of the last of Southern California's heirlooms with this. I added Prosciutto, my boyfriend said it made the dish, highly recommend adding it. HEIRLOOM TOMATO AND BLACK OLIVE TART. took it out of the fridge the next but also delicious. perfect complement My only advice would be not to make it too far in advance. to the tomatoes. still warm to seal the bottom. Better to bake the whole shebang. ½ tsp dried oregano of tomatoes, pesto Preheat oven to 425 degrees. The pasty was quite nice. I also let the tomatoes rest on paper towels to absorb some moisture and it help up well for hours. Peak tomato season is officially here! Sorry, your blog cannot share posts by email. We rely on advertising to help fund our award-winning journalism. balsamic.The presentation was lovely This is I would hop on the elliptical, and the next thing I knew, I had spent an hour watching this woman cook. Whether it’s a delicious savoury seafood quiche, a sticky fruit crostata, or a traditional tomato tart, tarts have the edge over pies any day. 2. You want to make sure you cut the pastry to match the size of your tomato. it, I'll try as 1 package frozen puff pastry dough defrosted and rolled out, then cut in 2. Cut into slices and serve. Learn how your comment data is processed. entertaining. sea salt and freshly ground black pepper. 200g (7oz) heritage (heirloom) tomatoes I was amazed that the tart crust came out so well, as I'm usually hopeless when it comes to making pastries. And the flavors were astounding! of mozzarella, and baked the whole on a bed of arugula with a drizzle 125g (41⁄2oz) soft goat’s cheese water, etc) and it Summer is here!