2 hours ago
Tuesday, August 21, 2012
I will let the pictures speak for themselves.
This tart is not only beautiful, but delicious.
It is Suzanne Goin's Heirloom Tomato Tart, that I have been dying to make from her book Sunday Suppers at Lucques (one of my favorite cookbooks) for years.
This is the first year we are growing these gorgeous heirloom varieties, so now was the time to make this piece of art.
Did you know for a tomato to be classified as an "heirloom" variety, it has to have been grown before 1945? I bet you didn't know that.
In my book, this is a typical pissaladiere, but here, using the colorful scrumptious heirlooms takes this Southern French pizza to new heights.
The only thing I did differently from the recipe was instead of caramelizing 6 cups of onions on a hot summer day, I used my surplus of onion jam for the bottom layer! Great thinking. (make that onion jam, will you?).
We loved this with some fresh mozzarella on the side and an arugula salad.
It made me happy to use my onions, tomatoes and thyme, all from the garden.
Beautiful Heirloom Tomato Tart (adapted from Sunday Suppers at Lucques):
2 sheets of frozen puff pastry, defrosted
5 different size heirloom tomatoes, sliced
6 onions, sliced thin
kosher salt & pepper
2 tbsp fresh thyme
2 tbsp capers
6 anchovies, rinsed and sliced in half
1/4 cup of kalamata or Nicoise olives, pitted and sliced
In a large, heavy skillet, heat some olive oil and cook the onions on medium heat for about 15 minutes until golden. Sprinkle kosher salt & thyme while cooking. Set onion mixture aside to cool.
Roll out the puff pastry sheets and fit them together on a large baking sheet.
Lay the cooled onion mixture (or onion jam in my case!) on the bottom of the pastry.
Now, place the tomato slices on top of the onions, but not overlapping, letting the onions peek thru.
Sprinkle the tomatoes w/ kosher salt and pepper.
Lay the sliced anchovies (please don't skip these hairy fellows) over the tomatoes and sprinkle on the capers and fresh thyme leaves.
Bake in a 400F oven for 20-25 minutes.
Let the tart rest about 15 minutes, so the tomato juices solidify and everything becomes solid.