Even then however this tart does take a longer time to prepare than most other tarts, simply because you have to separate the crust preparation from the tomato filling preparation. Let cool slightly before cutting into it. Delicious! Bake for 20 minutes, until golden brown and let cool. Your email address will not be published. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes. Foolproof and can be whipped up in no time. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Score 1/2 inch in from the edge, all the way around, using a paring knife. Bake until the puff pastry … The original recipe from smitten kitchen has a few more steps compared to mine. What to look for:  brands that use only butter in their ingredients. At least I would make them any time of the year because they are so good and visually the red slightly blistered tomatoes look beautiful. Heat oven to 350 degrees. Try figs or stone fruit for a touch of sweetness. The tomato tart is a classic summer dish. Increase oven heat to 425 degree F (218 degree C). Sprinkle with salt and pepper and bake another 15 minutes. A simple puff pastry, cream cheese (Boursin!) Read the labels and ingredient lists carefully. Add any other summer veggie bounty you have on hand can work as a topping too! And I know you'll love this tart :)! I had already cut short the preparation time by using store bought puff pastry! Then spread oil and garlic over the crust. Remove baked crust from oven and remove weights and parchment paper. I got ya! What to do when you find yourself with an excess of veggie-licious summer bounty?! Did you make this recipe? sliced or cut in half (or less if using lots of other veggies). Then, I fitted the puff pastry into the tart pan, and ran a rolling pin along the top to trim the excess pastry. Lay out the tomato slices on a large sheet of paper towels. 14 ounces frozen puff pastry, defrosted in the fridge overnight* 1 Asian eggplant 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce 2 tablespoons olive oil Salt and pepper Few sprigs fresh thyme 1 cup crumbled feta . Required fields are marked *. Mix well. Hi Everyone! Reserve remaining pastry for another use. I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude. Fruit too! Cut tomatoes (about ¼ inch thick or in half if they are cherry tomatoes) and prep any other veggies you may be using (see above for ideas). This is a sweet and savoury tart, where the tomatoes are broiled till they are are almost on the verge of exploding. You have to make this! Deflate any part of the pastry that bubbled with a knife. Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed. I'm sure it tasted just as delicious :)! Your email address will not be published. Welcome to Waves in the Kitchen! Check out our Tomato Confit, Tomato, Strawberry & Watermelon Gazpacho, Baked Feta with Tomatoes, Pasta with Cherry Tomatoes & Burrata, Tomato Galette, and Chicken with Tomatoes! Salted caramel glaze 1/4 cup granulated sugar 2 tablespoons unsalted butter (or salted, but then ease up on the sea salt) Likewise! We only used about 1/4 cup of cheese, as we still want the tomatoes to be the star of the dish. Ratatouille Tart. • I'M AN ORIGINAL • Wrap with plastic and refrigerate for 1 hour, or up to 2 days. 3 flavors that taste amazing together: Tomato, Basil, and Mozzarella. Have you tried adding something else to the tomato puff pastry tart? Unroll the dough, and let's start. Set aside and let it cool. This tomato tart is a lovely dish. No pizza dough making required! How to make this simple Puff Pastry Tomato Tart with Mozzarella. Purple Sweet Potato Pie ~ Ginger Snap Crust ~ Pecan Streusel, Oven Roasted Cherry Chicken with Rosemary. I’m all about making everything from scratch. The original recipe called for only red tomatoes. Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. I was simply too lazy to follow word for word and came up with my short cut version. I wanna know! Mix well. But these were so good. So super stoked to hear that Rachel! Thanks for all the super sweet comments on Insta too! Working in a heavy-bottomed medium saucepan, whisk the yolks, sugar, and cornstarch together until thick and pale. She didn’t think it was very difficult but then again, I was talking to JULIA CHILD! Whisking all the while, very slowly drizzle a quarter of the hot milk onto the yolks. by The Wife | Sep 23, 2014 | Cuisine, Dish Type, European, Pies & Tarts, Vegetables | 0 comments. Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Afterwards, we allowed the tart to chill in the fridge and served it with some extra herbs and microgreens on top. Or for about 8 people as a snack/ finger food. The steps involved couldn’t be easier – just prick the puff pastry all over with a fork, spread with a herby garlic cream cheese mixture, sprinkle with cheese, top with tomatoes and then one last sprinkle of parmesan cheese and in the oven it goes. Quick, easy and DELICIOUS How to Make this Tomato Puff Pastry Tart Let puff pastry thaw out, roll it out, brush with egg wash, bake, spread the layer of ricotta, add tomatoes and other summer bounty, and bake again. Really appreciate all your super sweet feedback and support! Please share and tag. Mine didn’t look as pretty as Daniela’s, but fresh tomatoes in season are hard to resist so I knew I would have to give this a try. I was never really a big fan of warm whole tomatoes (tomato sauce does not count), I don’t know why. We use cookies to ensure that we give you the best experience on our website. Join our mailing list to receive the latest news and updates from us. What I love about this tart is many: the puff pastry gives a nice crispy bite, a perfect shell. We baked the tart for a good 45 minutes to allow the crust to get flaky and golden. Every bite causes the tomatoes to explode in your mouth. Learn how your comment data is processed. Heat the oven to 375°F. How to make Roasted Cherry Tomato Tart with Herbed Ricotta: Start with frozen, purchased puff pastry sheets. The warm tomatoes exploding in your mouth and the buttery and garlicky puff pastry is like dipping garlic bread in hot tomato soup. I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. Change heat of oven to top heat (broiler). Now a days you can probably get tomatoes all year round in the supermarket so well yea, you can technically make them any time of the year. The tart can also be served warm, if you prefer. Swap out the ricotta for fresh goat cheese, change up the tomatoes; it’s all glorious and super summery. The contrast of the extra-sweet oven-roasted tomatoes and the saltiness of the feta with the flavor of oregano is Greece in a mouthful. I’d love to hear about it and see it too! Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. I make very few exceptions and frozen puff pastry is one of them! (I got the best quality puff pastry because I believe the butter and the ingredients used are better, which will also result in a tastier crust, plus the time and effort it takes to prepare this tart deserves a high quality ready made puff pastry!). Have ya tried this recipe? The night before, place puff pastry into fridge to thaw out. Make filling: Get down the saute pan with the lid. Puff made partially or entirely with shortening or any other fat will have a far inferior taste to those made with butter alone. Have on hand cut short the preparation time by using store bought puff pastry tart tomato mixture to tomato. And if i ’ m gon na be buying puff pastry into fridge to thaw at room temperature 30. Course the Husband and i devoured the whole tart on our website with it yourself with an of... Trained in a particular photographic or food style ; i ’ ve arrived at my puff! 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