How to make a simple tomato tart

Only the heart that is indifferent to the last summer tomato is calm. Mine was a giant orange brandywine that had been hanging too long on the vine, but its fate was a tomato tart.

I made these tarts over the summer in every variation I could think of. Pie crust, pie crust, various cheeses.They were ideal for every situation: one or her two friends coming over for dinner, potluck, barbecuePerfect for a beach picnic or housewarming gift.

tomato tart has it all Characteristics of the perfect dish: it is easy to make, With very few ingredients, it comes together quickly and is incredibly good-looking for.did i mention that too vegetarian? You can eat the whole thing with a salad. that way, It’s the perfect first course.

I made 12 of these this summer.

MethodAkeruOmatoart

First, decide whether you’re going to use puff pastry or puff pastry. The pie crust is lighter in crust, but the pie crust is crispy and holds up well under the pressure of the cheese. I have frozen puff pastry and puff pastry on hand, so this dish is whimsical and easy to make, but if you feel more comfortable making your own puff pastry, you may. Thaw the crust for a few hours and then store it in the refrigerator so it stays cool when you roll it out.

You will need a tart mold that consists of two parts. The sides are away from the bottom, so when serving, you can easily pull the tart off by placing your hand under the base and lifting it into the air. Then you can easily slide it from the base onto your serving plate.

But before that, let’s start by stretching the dough. The dough is round or square to help shape the loaf before you start rolling in. Regardless of the shape or size of the tart mold, he usually covers the tart mold with one crust. I used a rectangular mold, so I folded the round dough in three to make a rectangle. Spread it out so it’s large enough to fill the entire pan and fall down the sides. To keep the dough from sticking, I turn it over and roll it while rolling.

Drape the dough over the pan. Drape is the correct word. You don’t want to stretch the fabric at all, so be gentle and generous and don’t worry about wrinkles. The dough will shrink in the oven, so it’s important to use more dough. Fold the ends back into the mold, or run a rolling pin through the top of the tart mold and cut off the excess.

The crust is then blind baked before adding the filling. This ensures that the crust is mostly baked and has the right shape. First, place the tart mold on the cookie sheet. This is because she needs a support to hold her two parts of the mold together.

Blind baking is easy. Lightly place a piece of aluminum foil on top of the tart dough and fill with beans or pie weights. Place cookie sheet in preheated 400°F oven for 15 minutes. Once baked, remove the tray from the oven and carefully remove the aluminum foil with the beans still in it and set it aside. Reuse the foil and beans in future blind bakes.

Poke holes in the bottom of the tart crust with a fork and place in the oven for 10 minutes. The holes make it difficult for the dough to foam, but even if bubbles do form, pulling the dough will only pierce the bubbles and cause them to deflate.

And now: cheese. The great thing about this tart is that you can choose the cheese you want to eat with the tomatoes. I’ve made tarts stuffed with thick layers of Emmental and Gruyère or goat cheese and ricotta throughout the summer.

In any case, the bottom of the tart should have a layer of healthy cheese. 1 cup of shredded cheese or 8 ounces of goat and ricotta is enough. Spread evenly over tart.

Now it’s time for tomatoes. I’ve found that tarts usually require 2 large sliced ​​tomatoes, or 3 or 4 medium sliced ​​tomatoes.Tomatoes for size, you can use 2-3 cups of cherry tomatoes cut in half instead. Slice large tomatoes horizontally into thin slices of 1/4 inch or less. You can season it with olive oil or balsamic, although some recipes call for it, but I don’t think it does. It’s easiest to start at one end and move to the other side, changing colors. No need to fill the entire depth of the tart—You want a 1-inch tomato.

It’s delicious without anything other than what you’ve already made, but basil leaves or olive halves, roasted garlic, capers, Or anchovies. You can add a layer underneath the tomatoes for caramelized onions or tapenade or tomato jam. This tart is really flexible.

Sprinkle the top of the tart with Parmesan cheese and place in a 400°F oven for 10 minutes to melt the cheese and bring it all together. Tarts can be served at room temperature or warm (may taste better the second day).

So before you’re ready to eat your winter’s shredded tomatoes indoors, grab the last slicer from the market or garden and make a tart to mark the end of summer.