My husband made a delicious Tomato Tart several years ago, I wanted to try to re-produce it but I could not remember where he got the recipe, dang it! I looked around online at some tart recipes, and decided to just wing it, which I am pretty good at! It turned out beautifully, the roasted tomatoes and cheese along with the crisp crust were amazing.
Tomato Tart
Makes 6-8 servings
- 1/2 package Boursin Cheese (you could use any cheese)
- 1 basket of Cherry Tomatoes (I used my home grown ones, about 50 of em)
- 1 package Puff Pastry (you will only use 1) at room temperature
- 3 Tbsp. Extra Virgin Olive Oil
- salt and pepper to taste
- 1 beaten egg
1. Heat your oven to 400 degrees and mix the tomatoes with the olive oil and a bit of salt
Roast on a sheet pan in the oven for about 20 minutes, remove and let cool
2. Reduce heat to 350
3. In the meantime, get your puff pastry out and place on a cutting board, you may need a bit of flour, I did it right on the sheet pan I was baking it on
4. You will cut off about 1 inch strips all the way around, you are going to build a dam to hold your ingredients Brush your puff pastry with the beaten egg, then place the strips on each side (cutting off excess), bake for 20 minutes until lightly brown, remove and set aside
5. Place your tomatoes on top and sprinkle with as much cheese as you like and a bit more fresh cracked pepper.
6. Bake an additional 10 to 15 minutes until the cheese melts a bit, cut and serve
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Cheryl can also be found blogging at her website, Cooking, Duncan Style.
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