Lay out the tomato slices on a large sheet of paper towels. Check out our Tomato Confit, Tomato, Strawberry & Watermelon Gazpacho, Baked Feta with Tomatoes, Pasta with Cherry Tomatoes & Burrata, Tomato Galette, and Chicken with Tomatoes! It's effortless to make this tart at home. Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. It just the way it is. If you don’t have one, any large lid will do. Together with a buttery puff pastry, you get a mixture of juicy sweet tomatoes with buttery and flaky puff pastry. For this tomato puff pastry tart, make to sure to get the smallest grape tomatoes that you can possibly find and make sure to use fresh herbs. 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. I wanna know! Likewise! Thanks for all the super sweet comments on Insta too! The tomato tart is a classic summer dish. The tart can also be served warm, if you prefer. Sprinkle grated parmesan and season with salt and pepper. Your email address will not be published. It’s so simple to put together and it looks very impressive when it comes out of the oven. I have included ingredients and instructions to make the tomato tart pastry crust from scratch, as well. Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. This tomato tart recipe falls in the magic intersection of looks highly impressive and super easy to make… YAYA! Try figs or stone fruit for a touch of sweetness. Salted caramel glaze 1/4 cup granulated sugar 2 tablespoons unsalted butter (or salted, but then ease up on the sea salt) The night before, place puff pastry into fridge to thaw out. The final result looks almost too pretty to be eaten. I made my own pesto but you don’t have to; plenty of places have it premade. Almost everything. 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. I was simply too lazy to follow word for word and came up with my short cut version. I made this in a tart tin for the Husband and I for dinner. Roasted Tomato Tart Recipe | Laura Vitale | Cooking Channel Absolute pleasure Jacqueline!!! Designed by Elegant Themes | Powered by WordPress. This site uses Akismet to reduce spam. I was simply too lazy to follow word for word and came up with my short cut version. Required fields are marked *. I simply can’t resist these colorful beauties at the farmers markets. No pizza dough making required! I could have broiled tomatoes with herbs everyday now! Love this summer recipe Really appreciate all your super sweet feedback and support! Remove the excess pastry over the side of the pan. Heat oven to 350 degrees. Welcome to Waves in the Kitchen! There was the one that enchanted me on TV a decade ago, with a parmesan crust, … The warm tomatoes exploding in your mouth and the buttery and garlicky puff pastry is like dipping garlic bread in hot tomato soup. Learn how your comment data is processed. A box of puff pastry stashed in the freezer means magical things can happen, including a tart with a colorful mosaic of summer vegetables layered on top of fragrant basil pesto and topped with a sprinkling of feta cheese and red pepper flakes. Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes. Unfold puff pastry and roll out onto a baking sheet. Easy and amazingly delicious! Delicious! Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. Place finely minced garlic in a little bowl with olive oil. • I'M AN ORIGINAL • So super stoked to hear that Rachel! Fruit too! I had already cut short the preparation time by using store bought puff pastry! 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. Cause heirloom tomatoes really do come in every color of the rainbow! by The Wife | Sep 23, 2014 | Cuisine, Dish Type, European, Pies & Tarts, Vegetables | 0 comments. Learn More About Me. It will serve about 6 people as a main course if you bake them in a big tray pan. Let cool slightly before cutting into it. Deflate any part of the pastry that bubbled with a knife. Remove baked crust from oven and remove weights and parchment paper. Your email address will not be published. She didn’t think it was very difficult but then again, I was talking to JULIA CHILD! Still pastry turns golden. This tomato tart is a lovely dish. 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. 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). I’m all about making everything from scratch. 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. Then, still whisking, pour the rest of the liquid in a steady stream over the tempered yolks. How to make Roasted Cherry Tomato Tart with Herbed Ricotta: Start with frozen, purchased puff pastry sheets. Purple Sweet Potato Pie ~ Ginger Snap Crust ~ Pecan Streusel, Oven Roasted Cherry Chicken with Rosemary. You can cut some time out of the process of making your own tomato tart by purchasing pre-made pastry crust to use in your tomato tart… Aug 14, 2013 - I have a long history of spectacular tomato tart failures. Works like a charm each and every time! Thanks chefdanielagerson for sharing. You could double the portion and bake them using the oven pan. I’ve gone to the trouble of making my own puff pastry and even discussed it with Julia Child at one of her book signings! And this seasons is all about that summer squash too! What I love about this tart is many: the puff pastry gives a nice crispy bite, a perfect shell. Cherry Tomato Puff Pastry Tart is so versatile that all it takes just few ingredients and a very short time. Bake until the puff pastry … Crispy, buttery puff pasty topped with a lemony, creamy ricotta and fresh, juicy tomatoes for a colorful summer tart that’s easy to make, pretty to look at and very tasty to eat! Of course the Husband and I devoured the whole tart. Summer generally means the excess of tomatoes in my world! Every bite causes the tomatoes to explode in your mouth. sliced or cut in half (or less if using lots of other veggies). Place tomatoes and all other veggies on top of spread ricotta. Hello fall. The original recipe called for only red tomatoes. A delicious tart made with puff pastry, smoke mozzarella and fresh tomatoes. I'm sure it tasted just as delicious :)! This recipe came from the America's Test Kitchen newsletter. 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 . In a small bowl, stir together the garlic and butter. Score 1/2 inch in from the edge, all the way around, using a paring knife. Bake for 20 minutes, until golden brown and let cool. For this tomato puff pastry tart, make to sure to get the smallest grape tomatoes that you can possibly find and make sure to use fresh herbs. Add other colorfully fresh summer veggie bounty as toppings too! Join our mailing list to receive the latest news and updates from us. Slide the pastry (on the parchment) onto a baking sheet. (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!). We only used about 1/4 cup of cheese, as we still want the tomatoes to be the star of the dish. Did you make this recipe? Preheat oven to 375 Degree F (190 Degree C). Hi Everyone! I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography. Roll out a puff pastry, add a layer of cheese and top it with tomatoes and other any summer veggie-licious bounty ya got! This Tomato Basil Mozzarella Puff Pastry Tart recipe is an easy, Summer-y, and savory meal to make. Or for about 8 people as a snack/ finger food. Sprinkle with the three herbs. Then spread oil and garlic over the crust. Sprinkle with salt and pepper and bake another 15 minutes. Clean the fresh tomatoes … Top with fresh herbs and enjoy. This tomato puff pastry tart is easily adaptable to any summer bounty ya got on hand! 3 flavors that taste amazing together: Tomato, Basil, and Mozzarella. Tart base 14-ounce package puff pastry, defrosted in fridge overnight 3 large or 4 medium apples (about 1 1/4 pounds) 2 tablespoons granulated sugar 2 tablespoons unsalted butter, cold, cut into small bits. It stands alone as a great appetizer, makes a light brunch with an egg on top, or supports the lead as a charming side dish with grilled chicken or seafood. Making the Fresh Tomato Tart: I used a 14 x 4.5-inch tart pan with a removable bottom for the tart. Add any other summer veggie bounty you have on hand can work as a topping too! Foolproof and can be whipped up in no time. and cherry tomato tart. 2 tablespoons olive oil, plus an extra drizzle for the garlic, 1 42cm x 24cm (270g) sheet puffed pastry ( I used store bought ones), 1 pounds (500g) small cherry or grape tomatoes, 1 tablespoons finely chopped flat-leaf parsley. We use cookies to ensure that we give you the best experience on our website. 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. A post shared by Luay – Urban Farm and Kitchen (@urbanveggiegarden) on … Lay parchment paper over the pastry sheet and fill it with weights. I’ve wanted to share this recipe with all of you for a while; the hardest part was sitting down and actually putting measurements to it. What to do when you find yourself with an excess of veggie-licious summer bounty?! Gently roll puff pastry out into the size of the tart pan then place the pastry sheet into the pan. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Using a fork, poke muddle of pasty all over. What to look for:  brands that use only butter in their ingredients. Mix well. Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. In a large bowl, add tomatoes, capers, oil, salt and pepper. 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. And if I’m gonna be buying puff pastry then I wanna get the good stuff! Roasted tomato tart with ricotta and pesto by Alexa Weibel in the New York Times — This is maybe the prettiest thing I’ve made all year. Mix well. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. It’s why I’m unique. To make the egg wash: combine the egg with 1 tablespoon of water. I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. It did not disappoint! 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. Make filling: Get down the saute pan with the lid. This cherry tomato and sweet pepper tart isn’t just colorful and bright, it’s also one of the best ways to use up excess puff pastry. I also used orange tomatoes to add a pop of colour to the tart. I make very few exceptions and frozen puff pastry is one of them! Except there is more bite to this then drinking hot tomato soup! And I know you'll love this tart :)! Repeat with second dough, setting one aside in the fridge until needed. Have you tried adding something else to the tomato puff pastry tart? 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. Heat the oven to 375°F. I got ya! Set aside and let it cool. How to make this simple Puff Pastry Tomato Tart with Mozzarella. They will look gorgeous as party food and will definitely impress your guest! Quick, easy and DELICIOUS First, I rolled a thawed sheet of puff pastry to about 15 inches on a floured surface. Cherry Tomato Puff Pastry Tart is incredibly easy, but look so fancy! I was never really a big fan of warm whole tomatoes (tomato sauce does not count), I don’t know why. This is a sweet and savoury tart, where the tomatoes are broiled till they are are almost on the verge of exploding. Puff pastry and feta already in hand, it was destiny. You have to make this! I’m not trained in a particular photographic or food style; I’ve arrived at my own. Lightly brush the crust with this egg wash. Unroll the dough, and let's start. Read the labels and ingredient lists carefully. Transfer the tomato mixture to the cooled tart shell, without the tomato juice, make sure tomatoes are in one layer. Return the tart to the oven and bake it till hot, about 10 minutes. Whisking all the while, very slowly drizzle a quarter of the hot milk onto the yolks. I could have also used a 9-inch tart pan. Return to over and bake for another 10-15mins. The original recipe from smitten kitchen has a few more steps compared to mine. Please share in the comments below. I’d love to hear about it and see it too! 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. Prick the pastry with a fork in a handful of spots. Crispy, buttery puff pasty topped with a lemony, creamy ricotta and ripe, juicy tomatoes for a summer tart that’s easy to make, pretty to look at and very tasty to eat! 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