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Friday, September 9, 2011

Three Cheese Tomato Tart

Three Cheese and Tomato Tart

I've always loved tomatoes, but this season, I am spending an insane amount on tomatoes every week at the farmers market. A few of them go into homemade salsa to be snacked on with chips (one of my most favorite snacks). The rest of them get tossed with some oil, salt, and pepper and hang out in my oven for a few hours. I'm thinking a slow roasted tomato sauce is in my future this fall or winter.

Three Cheese Tomato Tart

Last week, I wanted to change things up a bit with a tart I recently discovered on The Kitchn. It's a bit time consuming for after work. I don't get home until after seven so by the time I've made (and photographed) my food it's nearly nine, but the tart was so worth the wait. The tomatoes get all concentrated and sweet and the cheese is all brown and bubbly. I'll probably leave out the mayonnaise the next time because with all the cheese and the butter puff pastry, it really doesn't need it, but it wasn't entirely unwelcome. This is a great dinner with a salad and a glass of dry white wine, but it would also make a nice party appetizer. It can be changed in a few small ways such as using thyme instead of basil or adding blue cheese to the party. Or you can leave it as is in all it's perfect, late summer simplicity.

Three Cheese Tomato Tart


One year ago: Grilled Sausages with Figs and Mixed Greens
Two years ago: Chaya Brasserie
Three years ago: Donut Muffins

Three Cheese Tomato Tart
(Adapted from The Kitchn)

Makes 2-4 servings

4 small roma tomatoes, sliced 1/4-inch thick
1 sheet all butter puff pastry (I like the Trader Joes variety)
1 1/2 tablespoons light mayonnaise
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
Salt and pepper
2 tablespoons-1/4 cup grated Parmesan cheese
1 tablespoon finely chopped fresh basil

Place the sliced tomatoes on a few sheets of paper towel. Place a few more sheets of paper towel over the tomatoes. Let the tomatoes dry out for at least 30 minutes. This will prevent the tart from being soggy.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the puff pasty on the parchment paper and prick holes all over the sheet with a fork to prevent the pastry from puffing up while baking.

Spread a thin layer of the mayonnaise all over the puff pastry. Mix the cheddar and mozzarella together in a small bowl and spread them all over the pastry. Line the pastry evenly with the tomatoes. Sprinkle each tomato with salt and pepper. Grate the Parmesan over the tomatoes and pastry and then sprinkle with the basil.  Bake the tart for 15-20 minutes or until the cheese is brown and bubbling and the crust is lightly golden. Let the tart cool for five minutes on a wire rack before cutting. Serve warm.

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12 comments:

Kelly said...

Farmers' market tomatoes can be so pricy! It's making me sad I didn't do any container gardening this year.

Erica said...

Id totally love this (def minus themayo). There is nothing like a fresh tomato

Nastassia (Let Me Eat Cake) said...

mmmm puff pastry anything is fine by me! i was looking for some inspiration for this cheese in my fridge i need to eat by tomorrow so here we go, sans mayo :)

Joanne said...

I throw all caution and frugality to the wind when it comes to farmer's market tomatoes...they are just so good! And this tart looks like such a great way to enjoy them!

Georgia Pellegrini said...

This looks so elegant and delicious. A perfect end of summer food!

Mary said...

They may be expensive but they are delicious. Your tomato tart sounds wonderful. I know it would disappear quickly at my table. I hope you have a great day. Blessings...Mary

Kat said...

I am so there with you when it comes to tomatoes. I have been roasting tomatoes all summer. This tart looks amazingly yummy!

Pauline said...

This looks so great. Love the geometry of it, especially the circular tomato slices in the square crust. Sprinkling basil on top adds a nice color, and the cheese doesn't look greasy like corner pizza places. Great, I'll have to try this out before tomato season ends and maybe try it with a yeast-less whole wheat cornmeal crust. Interesting to use mayonnaise, but I guess it's an alternative to cream to add that, well, creaminess.

Nancy said...

Esi,

Your tart is so pretty and I know it's delicious so I know it was worth the wait!!! Truth be told, I haven't made a tomatoe tart with puff pastry and I think this is the perfect version to try!

Shannon said...

ooh, i have not been eating enough tomatoes. but this tart, ooh my, i would love.

vanillasugarblog said...

i just cannot get enough of my tomato pie. i love the mayo on it. mine has a touch of sugar too--been doing it that way for years.
you know what i love best? the cold leftovers? so good. did you try this one cold?

Kerstin said...

My mouth is watering - looks SOO good!