Tomato Tart

 

I have been wanting to make a tomato tart since forever.  I struck out twice yesterday.  The heirloom tomato lady was missing from the farmer’s market and the local shop with the Tomato and Mozarella cookbook that I was so excited about in my previous post was sold out of the book forcing me to order it from Amazon….at least I tried to support my local business!)

Anyway, I went ahead and made my own version of a tomato tart with regular farmer’s market tomatoes.  There are lots of Tomato Pie recipes down here but most of them call for mayonnaise which is something I can’t even look at!  Huge mayo aversion.  So I was excited when I saw a recipe which called for Marscapone Cheese instead!  So delicious!  Here is what I did:

Tomato Tart

12 oz. Puff Pastry (I used Pepperidge Farms)

3 Tomatoes, all sliced evenly in about the same size

Marscapone Cheese  (I used about 1/2 of a tub)

Parmesan Cheese, finely grated (Freshly grated Parmesan Reggiano if you can get it)

Basil  (Fresh would be great but I didn’t have any so I used dried)

Salt and pepper

3 Tbsp. olive oil

Directions:

Thaw out your piece of Puff Pastry according to the directions on the package.   Roll out your pastry dough and carefully fit your puff pastry dough into your tart pan.  The puff pastry dough is so buttery that you do not need to spray with non stick spray.   I used a rectangular pan for my tart but I am sure a round tart pan would work just fine.  Spread a thin layer of Marscapone Cheese over your pastry dough.   I used about 1/2 of a container.  

Add your tomato slices.  I placed mine in 3 rows and overlapped the edges just a bit.   Sprinkle with salt, pepper, and basil.  Drizzle with olive oil.  Top with finely grated Parmesan cheese.

      

Here it is before I popped it into the oven.   And here it is after.

Bake in a pre-heated oven at 400 degrees for 30minutes.  Then, lower the temperature to 300 degrees and continue to bake for an additional 45 minutes. (The additional 45 minutes seems like a long time and I kept checking on it every 15 minutes.  You really do want to bake it that long as the goal is to have almost no liquid left in the tomatoes and the crust should be crisp.)  Let cool.  I used a pizza cutter to slice it.  Worked like a charm.