I’ve been feeling a bit lazy in the kitchen the past few months. I think the last new recipe I tried was more than 3 months ago and I didn’t even bother to share it here. I don’t know if it’s moving to a new place and being overwhelmed by my to-do list for the house or wanting to try the restaurants in our new area that kept me from trying out something new.
Last week, I went through some of my favorite food blogs and picked a few simple recipes to try out. I also updated my pepperplate recipes – added some pictures and re-organized my list hoping that will motivate me to get back in the kitchen and surprise my husband with new dishes.
I came across the Tomato Tart recipe in tastespotting and thought “Hey! That’s pretty simple and I still have puff pastries in the freezer. I can do that!” – so I did. The recipe was originally posted in the Brown Eyed Baker blog. It’s basically the same recipe but I made a few adjustments as my initial attempt failed. :)
Tomato Tart Recipe
1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), cored and sliced ¼-inch thick
½ teaspoon salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil
1. Adjust oven rack to the second lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Note: Original recipe had the rack at the lowest position but the bottom of my crust was so brown the first time so I had to adjust.
2. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch. Use a paring knife to cut the folded edges and corners. Brush the pastry and the edges all over with egg.
Note: Original recipe brushed the pastry with egg before folding over and forming crust. I switched these two steps as brushing the pastry made the dough sticky and difficult to fold. Consider rubbing flour between your hands for easier dough handling.
3. Poke the dough all over with a fork, making sure to go the whole way through the dough.
4. Sprinkle evenly with the Parmesan cheese. Bake until golden brown and crisp, 10 to 15 minutes. Transfer to a wire rack and let cool.
Note: I adjusted the time to 10 to 15 minutes instead of the originally suggested 15 to 20. I first set my timer to 15 minutes and I got a really brown crust. Every oven is different so check your dough every 5 minutes to make sure you don’t burn the crust.
5. Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes.
6. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
7. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.