Stoked on all the rainbow tomatoes at the farmers market throughout the summer? A post shared by Luay – Urban Farm and Kitchen (@urbanveggiegarden) on … 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. 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. Have ya tried this recipe? This Tomato Basil Mozzarella Puff Pastry Tart recipe is an easy, Summer-y, and savory meal to make. Roll out a puff pastry, add a layer of cheese and top it with tomatoes and other any summer veggie-licious bounty ya got! The tomato tart is a classic summer dish. Making the Fresh Tomato Tart: I used a 14 x 4.5-inch tart pan with a removable bottom for the tart. Read the labels and ingredient lists carefully. 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. Or for about 8 people as a snack/ finger food. 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. She didn’t think it was very difficult but then again, I was talking to JULIA CHILD! Almost everything. Deflate any part of the pastry that bubbled with a knife. Clean the fresh tomatoes … 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. 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. 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. 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. In the food photography & styling world, I do both. I could have also used a 9-inch tart pan. Remove the excess pastry over the side of the pan. (Serves 1-2 people) Tomato Basil Mozzarella Puff Pastry Tart. Except there is more bite to this then drinking hot tomato soup! Cherry Tomato Puff Pastry Tart is incredibly easy, but look so fancy! I made this in a tart tin for the Husband and I for dinner. Working in a heavy-bottomed medium saucepan, whisk the yolks, sugar, and cornstarch together until thick and pale. I also used orange tomatoes to add a pop of colour to the tart. I could have broiled tomatoes with herbs everyday now! Score 1/2 inch in from the edge, all the way around, using a paring knife. 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. Bake until the puff pastry … Preheat oven to 375 Degree F (190 Degree C). Learn how your comment data is processed. It just the way it is. Heat the oven to 375°F. Afterwards, we allowed the tart to chill in the fridge and served it with some extra herbs and microgreens on top. Transfer the tomato mixture to the cooled tart shell, without the tomato juice, make sure tomatoes are in one layer. And if I’m gonna be buying puff pastry then I wanna get the good stuff! Place the puff pastry rectangles on a baking sheet lined with parchment paper. Fruit too! Cause heirloom tomatoes really do come in every color of the rainbow! 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. • I'M AN ORIGINAL • It’s so simple to put together and it looks very impressive when it comes out of the oven. 3 flavors that taste amazing together: Tomato, Basil, and Mozzarella. It did not disappoint! I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I simply can’t resist these colorful beauties at the farmers markets. The warm tomatoes exploding in your mouth and the buttery and garlicky puff pastry is like dipping garlic bread in hot tomato soup. Your email address will not be published. Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. 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! Puff pastry and feta already in hand, it was destiny. Change heat of oven to top heat (broiler). Before tomato season is over. Return the tart to the oven and bake it till hot, about 10 minutes. This site uses Akismet to reduce spam. Mix well. Easy and amazingly delicious! Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes. We use cookies to ensure that we give you the best experience on our website. I’m not trained in a particular photographic or food style; I’ve arrived at my own. by The Wife | Sep 23, 2014 | Cuisine, Dish Type, European, Pies & Tarts, Vegetables | 0 comments. How to make this simple Puff Pastry Tomato Tart with Mozzarella. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery 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. I was never really a big fan of warm whole tomatoes (tomato sauce does not count), I don’t know why. Then, I fitted the puff pastry into the tart pan, and ran a rolling pin along the top to trim the excess pastry. This is a sweet and savoury tart, where the tomatoes are broiled till they are are almost on the verge of exploding. I’d love to hear about it and see it too! Hi Everyone! Please share in the comments below. This tomato tart recipe falls in the magic intersection of looks highly impressive and super easy to make… YAYA! Love this summer recipe You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures! Absolute pleasure Jacqueline!!! They will look gorgeous as party food and will definitely impress your guest! I was simply too lazy to follow word for word and came up with my short cut version. 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 made my own pesto but you don’t have to; plenty of places have it premade. A delicious tart made with puff pastry, smoke mozzarella and fresh tomatoes. Return to over and bake for another 10-15mins. Cherry Tomato Puff Pastry Tart is so versatile that all it takes just few ingredients and a very short time. To make the egg wash: combine the egg with 1 tablespoon of water. 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! 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. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Prick the pastry with a fork in a handful of spots. Foolproof and can be whipped up in no time. Gently roll puff pastry out into the size of the tart pan then place the pastry sheet into the pan. How to make Roasted Cherry Tomato Tart with Herbed Ricotta: Start with frozen, purchased puff pastry sheets. Sprinkle with the three herbs. The original recipe from smitten kitchen has a few more steps compared to mine. Repeat with second dough, setting one aside in the fridge until needed. In a small bowl, stir together the garlic and butter. Top with fresh herbs and enjoy. Designed by Elegant Themes | Powered by WordPress. No pizza dough making required! Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. I had already cut short the preparation time by using store bought puff pastry! 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. There was the one that enchanted me on TV a decade ago, with a parmesan crust, … Bake for 20 minutes, until golden brown and let cool. Ratatouille Tart. Summer generally means the excess of tomatoes in my world! Unroll the dough, and let's start. And I know you'll love this 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. Slide the pastry (on the parchment) onto a baking sheet. 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. What to look for:  brands that use only butter in their ingredients. Wrap with plastic and refrigerate for 1 hour, or up to 2 days. 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