CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
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Nkgodisang Mohapi
[email protected]Overall, I thought this tart was just okay. It wasn't as good as I was hoping it would be.
Simo Raoudi
[email protected]This tart is a bit too sweet for my taste. I would use less sugar in the filling next time.
Tobi Ibrahim
[email protected]The crust was a bit too thick for my taste. I would roll it out thinner next time.
MD: MEHEDI HASAN SHAKIB
[email protected]This tart is a bit bland. I would add more salt and pepper to the filling next time.
TG Mandip YT Mandip
[email protected]I'm not a huge fan of tomatoes, but I loved this tart. The crust was so flaky and the filling was so flavorful.
shyqi curaj
[email protected]This tart is a great way to use up leftover tomatoes. It's also a great vegetarian option.
Ssamarasi Oscar
[email protected]I made this tart for a potluck and it was a big hit. I loved the combination of the sweet tomatoes and the savory crust.
Nicola Breakell
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious tart that will impress your guests.
MD Shahabuddin Talukder
[email protected]I've made this tart several times and it always turns out perfectly. It's a great recipe to have on hand for when you're short on time.
Malcolm Hyez
[email protected]This tart is easy to make and so delicious. I highly recommend it.
Charity Mutumwa
[email protected]I made this tart for a party and it was a huge success. Everyone loved it!
Jacintha Sinclair
[email protected]This is the best tomato tart I've ever had. The crust is so flaky and the filling is so flavorful. I will definitely be making this again.
Rawan Radwan
[email protected]This tart was a hit! The crust was flaky and buttery, and the tomato filling was perfectly seasoned. I added a bit of fresh basil to the filling, and it really took the flavor over the top.