Season the tomatoes with a generous sprinkle of kosher salt, freshly cracked black pepper, and chili flakes.įinish with more dill, the capers, and a drizzle of extra virgin olive oil. Spread over the whipped feta, top with caramelized onions if using, and follow with the sliced tomatoes. When the pastry has finished baking, use a spoon to press the center of the pastry down to create a recessed area, making sure to leave the 1" border untouched. Transfer to a bowl and stir in the chopped dill if using. In the meantime, to a blender, add the feta cheese, greek yogurt, olive oil, and garlic and blend until smooth and aerated. Brush the entire sheet of pastry with egg wash, and bake until puffed and golden, about 15 minutes. Then, using a fork, prick holes all over the center (within the border). Score a 1" border around the edge of the sheet using a knife, being careful not to cut all the way through the pastry. Place one sheet of puff pastry onto a parchment-lined baking sheet, and use a rolling pin to to smooth out the creases. Or complete the full recipe and warm in a 375F oven for 5-6 minutes before serving.1 sheet puff pastry, thawed in the refrigeratorĢ tablespoons olive oil + more for servingĢ tablespoons dill, chopped, optional + more for servingĢ - 3 heirloom tomatoes, sliced 1/4" thickĢ teaspoons capers, rinsed, for serving METHOD.15 minutes before serving, add the tomatoes and bake another 12-15 minutes. Follow all the instructions up to and including sprinkling the cheese over the baked crust.The tart is best served warm. Here are two options to make the tomato tart recipe ahead:.Just before serving, try drizzling the cherry tomato tart with good quality extra virgin olive oil or balsamic glaze.Great options are fresh thyme, parsley, chives, basil, oregano, dill or tarragon. Use the herbs you like best or have on hand.Instead of cheese, spread a layer of pesto on the puff pastry, then top with the tomatoes before baking.Add caramelized onions instead if you like. For a dairy free tart, skip the cheese altogether. I love the gruyere and parmesan cheese combination, but feel free to use other cheeses like Fontina, Mozzarella cheese, feta cheese, goat cheese or ricotta.For a gluten free version, buy gluten free puff pastry.Try heirloom or beef steak tomatoes, sliced – fantastic in peak tomato season.Mix grape and cherry tomatoes or use multicolored fresh tomatoes.Here are some wonderful variations and substitutions to try. To be honest, frozen puff pastry is excellent and low effort so I don’t bother making my own. Here is recipe for homemade puff pastry to you’re feeling ambitious. The tomato tart is best served warm, but it’s also good at room temperature. It also makes a lovely addition to a buffet table. Sprinkle some fresh basil or parsley on top before serving and you’re good to go.Īnother option is to serve it for lunch or brunch with a root vegetable soup with barley, a party salad with grilled Vegetables and quinoa or a citrus salad. My preference is to serve the tart as an appetizer on a cutting board at a relaxed get-together. You will see that a tomato tart recipe is a perfect way to celebrate fabulous summer tomatoes. Ingredients 1 sheet frozen puff pastry for rolling all purpose flour for brushing olive oil 1/2 cup grated white cheddar cheese 4 or 5 cut into 1/4-inch. I tweaked the seasonings and fixed a common reader complaint of a soggy crust. This recipe is adapted from Big Oven, Italian Dish and The Pioneer Woman. With a few simple tips, it’s really easy to work with and the results are buttery, flaky, crispy deliciousness. It’s hard not to like almost any recipe made with frozen puff pastry. But it still works beautifully when they’re not due to the vinaigrette dressing that brightens them with herbs, garlic and capers. When tomatoes are at their peak, the tart is amazing.
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