Let the tart cool for at least 5 minutes on a cooling rack. Bake for 15-20 minutes or until the cheese is bubbly and the puff pastry is golden. Scatter on the remaining cup of the cheese. Step 5 Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the tomatoes generously with coarse salt and fresh cracked black pepper. Ingredients 4 TBL Butter 2 Large Sweet Onions 2 Heirloom Tomatoes, Sliced 1/2 inch thick 1 Sheet Thawed Puff Pastry 1 Cup Grated Swiss Cheese 1/4 Cup.(The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn't burn. Step 4 Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Step 3 Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust.Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Step 1 Heat a large skillet over medium-low heat.You could substitute monterey jack for the fontina and Swiss for the gruyère if you want. This tomato tart uses different types of cheese including fontina, parmesan, and gruyère and it's truly heavenly. What kind of cheese do you use for tomato tart? Or you can slice big pieces and serve it with a big green salad for lunch or for a light, quick dinner. Brush the crust with the egg wash, bake, sprinkle with basil, and serve! Easy peasy.Īnything you want! You can cut the tart into small squares and serve it as an appetizer all by itself. Next, sprinkle all of the different cheeses, the caramelized onions, and the cherry tomatoes (in that order) over the pie dough. They're the ingredient that your tomato pie and other tomato recipes have been missing all this time! When your garden is overflowing with little cherry tomatoes, this a great recipe to pull out of your back pocket.Ĭaramelize your onions and roll out your pie dough. The onions cook down in butter until they're silky and just a little bit sweet. We used store-bought pie crust and it was amazing, but you could make your own all-butter pie crust if you're feeling more adventurous. The hardest part is having the patience to properly caramelize the onions, but it's so worth the time it takes. (That feels like 40 years ago!) It's one of those recipes that has always stuck with me because of how surprisingly tasty and ridiculously easy it is. Serve hot or warm.I first made this tomato tart with my sister back in 2014. The bottom sheet pan may need an extra few minutes in the oven. Finally, scatter 4 or 5 shards of Parmesan on each tart.īake for 20 to 25 minutes, until the pastry is golden brown. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Place a slice of tomato in the center of each tart. Crumble 1 ounce of goat cheese on top of the onions. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Repeat with the second pastry sheet to make 4 circles in all. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square.
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