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!

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11 Responses
  1. ratty says:

    oh, YUM! i forgot how much i LOVED this 🙂 time to go to the grocery store!

  2. Karen says:

    Thanks for this…. I have an abundance of tomatoes.. they seem to be the only thing that grew in my garden this year!

  3. JPolly says:

    YAY! Folks are reading and appreciating!!! Double YAY!

  4. Sarah says:

    I’m taking this to a playgroup function this afternoon–will let you know how it turns out!

  5. JPolly says:

    YES! So pleased Sarah. I hope it’s a hit!

  6. Sarah says:

    Well, I left the party with one piece, which I ate after we got home. Had some trouble with the puff pastry (namely that I didn’t have any so sent hubby to get it and then didn’t really have time to let it thaw), so it could have used some extra time in the oven, but otherwise it was yummy. I used goat cheese instead of feta because I like it.

    Also took your snacking green beans. Not as big a hit (4 year olds don’t want green beans when cupcakes and strawberry volcanoes are alternatives??), but still good. I think I will make them without the mint next time–maybe use thyme instead?

  7. Polly says:

    I’m loving this Sarah! Sounds like you took a LOT of yummy food to that party. I’d leave the green beans, too! My friend Louise makes the green beans without the mint. Personally, I love mint. I’ve been known to double the mint!

  8. Jane says:

    This looks delish! My 19 year old daughter entered a cooking contest that her local co-op near her school was promoting. Recipe had to include local organic ingredients and there was a surprise ingredient that they only found out about on Friday for the contest on Sunday. The ingredient was heirloom tomatoes! My daughter hates tomatoes! Loves tomato soup, ketchup..things made from tomatoes but not fresh tomatoes. This would have been a great dish for her to do, even though she would not have eaten it! She ended up making her version of a caprese salad which looked wonderful but she didn’t even taste it!

  9. Lenay says:

    Yummy! I tried this the other night and my family LOVED it! It was sooooo easy to make (even for me – and I don’t cook!). The puff pastry makes it so light and flaky. It just melts in your mouth. I’ll make this one again and again!

    • Polly says:

      So HAPPY! I’ve always said you don’t have to consider yourself a “cook” to make delicious food, you just need the right, tried-and-true recipe.

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