Archive for the Category ◊ Pizza and Tarts ◊

02 Sep 2010 Fresh Tomato Tart

Fresh Tomato Tart

It’s been a long, cool summer here in California.  I’ve enjoyed it, loved it actually, but I did begin to wonder if we’d EVER “suffer” from our usual abundance of garden grown tomatoes.  Finally, the end of August, beginning of September 2010, we have an abundance of tomatoes.  My neighbors and Facebook friends have been asking for recipes to use up their tomatoes.  I have two good ones.  The Fresh Tomato Lasagna that I posted earlier this week, and this Fresh Tomato Tart which was a staple at our house last summer.  This year I’ve made it once, this afternoon, to welcome my daughter home for a quick 18-hour visit. I used 6 of my dry-farmed garden tomatoes.  I had better make another one, like I said, we finally have an abundance of organic, garden grown, dry-farmed tomatoes.  (I dry-farm my tomatoes every year.  The tomatoes are smaller, but oh so sweet and flavorful.  To dry-farm your own tomatoes, as soon as the fruit begins to set, stop watering.  YEP. No water. At all. Ever.) BTW…, I made this once without the feta cheese (not something I always have on hand) and it wasn’t nearly as good. My older daughter has substituted goat cheese for the feta, and she likes that.  But I hate (no, I loathe) goat cheese, so that doesn’t work for me. The inspiration for this recipe was from a 2009 Cooking Light magazine.  I used the cheese mixture from one of their recipes (can’t, for the life of me, remember which recipe), but then I changed everything else to get this…

Fresh Tomato Tart

1 sheet puff pastry, thawed 2 cups thinly sliced tomatoes (five or six medium tomatoes, discard the top and bottom slices) 1/3 cup thinly sliced green onions 1/2 cup thinly sliced basil leaves 1 Tablespoon thinly sliced fresh oregano (or pinch of dried) salt, pepper 1/2 cup shredded mozzarella 1/2 cup crumbled feta 1/4 cup grated Parmesan AND 1/4 cup grated Parmegiano-Reggiano (OR, 1/2 cup of just one cheese) Preheat oven to 375 degrees. Lightly coat an unrimmed cookie sheet with cornmeal, oil or spray (I prefer to use the cornmeal). Unroll puff pastry, thin out a bit by rolling, then prick all over with a fork. Place in hot oven for 10 minutes. Meanwhile, slice tomatoes and place on 2 layers of paper towel. Roll towels with tomatoes, and set aside for tomatoes to drain while you mix the cheeses, basil and oregano together in a bowl. Remove puffed pastry from oven. Sprinkle 2/3 of cheese/herb mixture over hot pastry. Place drained tomato slices on top of cheese. Sprinkle with salt, pepper, sliced green onion, and remaining cheese/herb mixture. Return to oven and cook for an additional 15-20 minutes, or until golden. Thanks for stopping by both my kitchen, and my garden, today.  It’s been a fun summer, but I am ready for fall.  If you make this, let me know how you like it!