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.
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.
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.