09 March 2008

Roasted Tomato Tart


I had a bunch of tomatoes to use up that were leftover from other recipes, a nice mix of plum and cherry tomatoes. I also had this recipe cut out from a magazine that was sitting in my "must make" folder for way, way too long. Hurray! I love it when my leftovers and recipes can make a happy union. I made this for a great dinner one evening (with a salad and the Stilton cheesecakes). Just perfect.

This was easy-peasy to make, thanks to the frozen puff pastry dough (for the adventurous types, feel free to make your own). And so so good, I could not get enough of this tart. I think mainly because I had forgotten just how delicious freshly roasted tomatoes can be. Buttery, flaky crust with juicy sweet roasted tomatoes and salty nutty Parmesan, mmmm.

If you make this, make sure you can finish it off in one sitting - I'd imagine the pastry would get rather soggy if you tried to keep it for long. And I think it's a great one if you have company and want to make a little appetizer that you can prep ahead.

Roasted Tomato Tart
(from Gourmet magazine, July 2006)


Ingredients:
1 sheet frozen puff pastry (from a 17 1/4-oz. package), thawed
2 lb. plum tomatoes (8 large), halved lengthwise
Salt and pepper
2 Tbsp. + 2 tsp. olive oil
3 1/2 tsp. finely chopped fresh thyme
1/2 c. Parmigiano-Reggiano shavings (plus additional for garnish)

Put oven racks in middle and lower third of oven and preheat oven to 400 F. Line a large shallow baking pan with foil.

Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-in. square (1/8-in. thick). Using a plate or pot lid as a guide, cut out a 10-inch round.

Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.

Toss tomatoes with 2 Tbsp. oil, 2 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.

Brush pastry round with 2 tsp. oil, then sprinkle with 1 tsp. thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.

While pastry is still warm, scatter 1/2 c. cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining thyme and about 1/4 tsp. salt + pepper to taste. Sprinkle with additional cheese shavings if desired.

7 comments:

culinarytravelsofakitchengoddess said...

Thank you :) I have a pack of puff pastry in the fridge just waiting to be used. Your photo's have made me want this right now, ah well tomorrow night it will have to be this for dinner.

Gretchen Noelle said...

This sounds really tasty! Great idea to make a tart out of tomatoes!

Rachel said...

This looks great! I can't wait for tomatoes to come into season.

Patricia Scarpin said...

Nemmie, one just can't go wrong with puff pastry - this tart looks delicious!

Deborah said...

I could go for some of this right now!!

Jessy and her dog Winnie said...

That looks so great! Truly a kitchen masterpiece.

Catherine Wilkinson said...

Tomato tarts are just about my favorite savory tart in the world. Whomever invented puff pastry...big kiss!