Wednesday, September 3, 2014

Heirloom Cherry Tomato Tart


There is nothing more beautiful or tasty than a tomato tart in the summer, using ripe, colorful, local tomatoes.

In this case, it's the end of the line.
I won't have any more baskets full of tomatoes until next summer.


I will have to cheat in the winter months and buy cherry tomatoes from Mexico.

Here, I used the last of my heirloom cherry tomatoes from the garden to make a simple beautiful tart.

I was tempted to use fresh ricotta, and go ahead if you want to. Even mozzarella would be nice, making this more of a pizza.
Goat cheese or feta is lovely too.
This is a very personal tart, you can do your own thing here.

Here's how:

Roll out a defrosted piece of store bought puff pastry and fit into a half sheet pan. Keep in the fridge until you are ready to decorate it.

Caramelize 2 onions in olive oil with a tablespoon of sugar and splash of balsamic vinegar towards the end of cooking.
I even threw in some of my garden garlic to swirl around.

Once the onion mixture cools, spread it all over the puff pastry.

Lay halved cherry tomatoes all over the onions.

Dot the tart with some kalamata olives and feta cheese.

Drizzle a small amount of olive oil over the tart and sprinkle with kosher salt.

Of course I added anchovies, but you don't have to.


Bake in a 375F oven for 25-30 minutes.

Let cool in the pan 15 minutes so the tomatoes set.

Garnish with fresh basil leaves just before serving.


Cut into squares and love.

8 comments:

Ciao Chow Linda said...

This is one beautiful tart. Great minds think alike, as they say, because I made a cherry tomato crostata similar to your tart two days ago - and will be posting it next. But I sure wish I had that mix of different varieties you grew.

Susan Murphy said...

Oh Boy!!!! that looks SO Good!!!
must try!!

mil said...

It's time for breakfast but my mouth is watering - not for my oatmeal ... but for this beautiful dish. yummmmy.
locw,
mil

Tracy S said...

perfect timing- i was just trying to figure out something different to do with my glut of farmer's market tomatoes! thanks!

Natalia B said...

Love this recipe! I have a bazillion cherry tomatoes - both red and yellow and this is the perfect recipe to use them.

Bebe said...

We live in a too-shady condo so no tomatoes. But I got a bag (2#) of mixed yellow and red small cherry tomatoes at Trader Joe's a few weeks ago. $2.99. !!!
Have used them up. Headed there today to see if they have more. Shopping on a walker (fx'd pelvis) is no fun, but neither is cabin fever.

This tart sounds lovely. Unfortunately the anchovies would not sell with DH.

Jacki @ Two Forks One Love said...

Beautiful. I made my version of this the other night for a light dinner as we had both mushrooms and cherry tomatoes that I needed to use up. It's one of my favorite go-to uses for puff pastry!

Proud Italian Cook said...

I want to scratch my whole dinner and make this! I love tarts and this is a beauty!