1/17/2024 0 Comments Easy tomato tartI like to add a big sprinkling of fresh cracked black pepper over top. Top everything with a generous amount of fresh basil! No fresh summer tomatoes should ever be without fresh basil. If you have tomatoes of various colors you can alternate colors as you stack the tomatoes into the tart. Layer the tomatoes by overlapping them slightly as you fill the filled tart crust starting from the outside and working toward the center. The combination of the filling and the tomatoes is decadent but somehow light at the same time. Spread the filling across the crust, making sure to allow just enough room on top to add the tomatoes. Then spoon a bunch of the filling into crust, filling it nearly full. Once baked, allow the puff pastry crust to cool to room temperature before assembling. It’s creamy, the tiniest bit sweet and a touch salty. The filling is a mixture of cream cheese, ricotta and honey. Alternately, reserve the second crust to use at a later time. Puff pastry general comes in a box containing two crusts so you can easily make two tomato tarts if you’re feeding a crowd. Allow the puff pastry to thaw to room temperature (or just slightly cooler) before baking until just golden. Basil – In this and almost every other situation, fresh basil is the way to goīegin with puff pastry baked into a pie dish or tart pan.Heirloom tomatoes – Large, juicy heirloom tomatoes make the best tomato tart but beefsteak tomatoes also taste great.Salt and pepper – Classic salt and pepper seasons the tart and helps balance all the flavors.Honey – A touch of honey adds a light sweetness to the creamy filling.Cream cheese – Mixed with the ricotta, the cream cheese imparts a great creamy texture to the base of this tomato tart recipe.Ricotta – Homemade ricotta is always the way to go (and it’s easy to make) but ricotta from the grocery store totally works.Puff pastry – For this recipe I use frozen puff pastry to keep things as simple as possible.If not, no worries – just find the juiciest beefsteak or roma tomatoes you can find.įresh basil is a must! The base of the tart is puff pastry from the freezer section at the grocery store holding a creamy ricotta and cream cheese filling. If you can get your hands on heirloom tomatoes, all the better. That said, this tomato tart recipe is totally worth turning the oven on for, especially since it doesn’t have to bake long and shouldn’t heat the house up too much. I prefer cooking on the grill or eating things that are cold. I don’t love turning my oven on during the summer – or honestly even the stove when I can avoid doing so. It’s light, tasty and perfect for bringing to a summer potluck. It makes the most of ripe tomatoes fresh from the garden or farmer’s market. This fuss-free tomato tart recipe is just such a dish! I love an easy recipe for summer parties, easy weeknight dinners and just generally maximizing my time spent enjoying summer versus being tethered to the kitchen. It features a light, flaky puff pastry crust and a flavorful ricotta cream cheese filling, packed with great summer flavor. Cut into portions and serve to your guests.This easy tomato tart recipe is the perfect way to use your summer tomato haul. Drizzle with best-quality olive oil and sprinkle liberally with finishing sea salt. Drizzle the tart with some olive oil and season with freshly ground black pepper.īake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, about 40 minutes. Strip the branches of thyme, scattering the leaves over the tomatoes. Chill slightly, if you have a few extra minutes.Īrrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking. Using the tip of the knife, lightly score a border about 1/2 inch from the edge of the pastry. Slice the cherry tomatoes in half.Gently roll the puff pastry over a rolling pin and unfold onto the lined baking sheet. Line a shallow rimmed baking sheet with parchment paper.Unfold the puff pastry onto a lightly floured surface into a 1/4-inch thick rectangle the shape of the baking sheet.Slice the tomatoes and sprinkle them with the optional sugar and a pinch of salt.
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