1/1/2024 0 Comments Easy tomato tartI’m not saying that you can’t make this tart in the dead of winter, but I am saying that it will taste best on a warm night in summer, when you can get your hands on the freshest tomatoes and herbs. Into a hot oven and 25 minutes later you can be snacking on this truly delicious meal. The herby cream cheese filling is quickly mixed and the topping is as simple as slicing some tomatoes. The tart crust is made from stacked puff pastry (no tart pan necessary = less washing up! You see where I’m going with this?) It’s the perfect way to show off those juicy summer tomatoes. This is such a showy-looking tart, but the fact is that it is super simple to put together. Letting the oven do all the work is so much better than dealing with steamy pots and oil-filled pans when you’re already overheated! This beautiful tart is so quick to prepare In summer I make lots of meals that can be thrown into the oven and then left alone, while I escape the heat in the kitchen (you’ll usually find me on the balcony with a cool glass of wine). It might seem counter-intuitive to roast things in the oven during the summer months, but I love cooking with the oven when it is hot outside. Let me tell you, this easy cherry tomato tart is SO good! It’s quick to make, looks stunning and is full of wonderful summery flavours. This bright and beautiful roasted tomato tart is made with juicy cherry tomatoes and herbed cream cheese, all layered up on an all-butter puff pastry base. Make one large tart or lots of little ones!.This beautiful tart is so quick to prepare.Step 5 Remove the tart from the oven and allow it to sit for 5 minutes.(The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn't burn. Step 4 Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Step 3 Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust.Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Step 1 Heat a large skillet over medium-low heat.You could substitute monterey jack for the fontina and Swiss for the gruyère if you want. This tomato tart uses different types of cheese including fontina, parmesan, and gruyère and it's truly heavenly. What kind of cheese do you use for tomato tart? Or you can slice big pieces and serve it with a big green salad for lunch or for a light, quick dinner. Brush the crust with the egg wash, bake, sprinkle with basil, and serve! Easy peasy.Īnything you want! You can cut the tart into small squares and serve it as an appetizer all by itself. Next, sprinkle all of the different cheeses, the caramelized onions, and the cherry tomatoes (in that order) over the pie dough. They're the ingredient that your tomato pie and other tomato recipes have been missing all this time! When your garden is overflowing with little cherry tomatoes, this a great recipe to pull out of your back pocket.Ĭaramelize your onions and roll out your pie dough. The onions cook down in butter until they're silky and just a little bit sweet. We used store-bought pie crust and it was amazing, but you could make your own all-butter pie crust if you're feeling more adventurous. The hardest part is having the patience to properly caramelize the onions, but it's so worth the time it takes. (That feels like 40 years ago!) It's one of those recipes that has always stuck with me because of how surprisingly tasty and ridiculously easy it is. I first made this tomato tart with my sister back in 2014.
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