Monday, August 27, 2012

Roasted Tomato Tart

Secret Recipe Club



I can not believe that a month has gone by since my last post!  The month of August has FLOWN by like a whirlwind, and I now find myself adjusting to a new school schedule.  In addition to the start of school, it is also time for another round of the Secret Recipe Club.

This month, I was assigned to Bewitching Kitchen written by Sally who is originally from Brazil and has traveled the world.  If you want recipes that feature fresh and healthy ingredients this blog is for you.  I was struggling to choose a recipe because all of Sally's recipes look mouth watering!  I finally settled on the Roasted Heirloom Tomato Tart that she adapted from Just a Smidgen because tomatoes are in abundance right now, and I believe that anything that calls for puff pastry is destined to be delicious!

I was not wrong!  This tart was delicious with the creamy cheese and sweet summer tomatoes atop the light and crispy puff pastry.  I was not able to locate bocconcini mozzarella which is a fresh mozzarella cheese about the size of a cherry tomato and stored in water or whey.  I was able to find a fresh mozzarella with a soft creamy texture, but it was not stored in whey and was about a pound in size.  Another change I made was to use the fresh tomatoes from our church's community garden.  These tomatoes, though not heirlooms, are sweet and delicious and pair wonderfully with the cheeses and herbes de provence.  Please head over and take a look at the beautiful recipes that Sally has posted on her blog, you won't be sorry!  ENJOY!

Roasted Tomato Tart
Recipe Source: Modified slightly from Bewitching Kitchen
(Changes are in italics)

1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes (I used fresh garden tomatoes)
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces) (I used a fresh mozzarella cut into cubes, though it wasn't stored or shaped like bocconcini mozzarella)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg
Heat oven to 400° F.
Roll out one sheet of puff pastry on parchment paper until it measures about  11” x 14”.   Use a fork to poke holes in the dough.  This will help prevent the dough from "puffing" too much.  Roll the edges of the dough to create a border all around.

Spread the tomato sauce inside the border.  Top with the bocconcini or cubed mozzarella.  
To remove the excess liquid from your tomatoes, slice them and place them between two layers of paper towels to draw out the moisture.  Layer the tomatoes over the cheese allowing them overlap a little bit.  If you can, use a variety of sizes and colors.  
Sprinkle the top with the herbes de Provence and the grated Parmigiano.
Whisk the egg with a tablespoon of  water to make a wash, and brush this mixture on the edges of the pastry.
Bake for about 30 minutes or until the puff pastry has risen and lightly browned.   Begin checking around 20 minutes in case your tart is done in less time.  Remember all ovens vary and so do the moisture levels in the tomatoes.

Cut into squares and enjoy with a green salad.


Pin It!

16 comments:

  1. Just the way you described it makes my mouth water! I definitely agree that puff pastry is destined to make anything delicious!

    ReplyDelete
  2. oh, what a wonderful post you made!

    So nice to see it right before I jump in the car to travel back home!

    beautiful tart, Thanks for the write up!

    ReplyDelete
    Replies
    1. Thank you for the inspiring blog! I will be checking back often to find inspiration :)

      Delete
  3. The fresh tomatoes must be fantastic in this!! It looks wonderful!

    ReplyDelete
  4. This is just the type of recipe I will be needing soon, as all of my tomatoes are starting to turn at once! Thanks for sharing!!

    ReplyDelete
  5. This looks amazing! I've made something similar with different vegetables but I must try this tomato version. Yum!

    ReplyDelete
  6. Such a beautiful tart. I have so many tomatoes from the garden right now. This is definitely going to be used.

    ReplyDelete
  7. Thank you everyone for the nice comments! This was definitely the perfect recipe to choose for this time of the year!!

    ReplyDelete
  8. There is nothing better than a beautiful (and delicious) tomatoe tart! Such a great SRC pick you made!!!

    ReplyDelete
  9. Love tarts and this looks amazing! Great SRC pick!

    ReplyDelete
  10. I am such a sucker for roasted tomatoes -- I can't wait to give this one a try!

    ReplyDelete
  11. Gorgeous tart, I can't wait to try this!

    ReplyDelete
  12. This sounds lovely, the perfect way to celebrate tomatoes at the end of the summer. Great choice for SRC!

    ReplyDelete
  13. All I can really say is WOW. I love cooking- thanks for the recipes! All look delish!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails