Roasted Tomato Tart

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.