Wednesday, September 14, 2011

Fresh Tomato Tart

Immediately following the over abundance of zucchini from the garden, was the onslaught of tomatoes. So many sizes and shapes and colors and varying degrees of sweetness and tartness - it was quite fun (and delicious) to pick and taste and decide which ones were our favorites.
I did make several jars of tomato sauce that I stored for future use. And, of course, there was one more than one night of BLT's for dinner - no complaints from anyone in this house.

These little tarts are one of my most favorite things to make with any sort of combination of toppings. Quick, delicious and I can pretty much use whatever I have in the refrigerator or whatever is currently overtaking the garden.

They're fun to make...and tasty so I hope you try it.


Fresh Tomato Tart
























































YOU WILL NEED:


1 sheet puff pastry (one of these days I will make my own puff pastry...soon)
6 or 7 small tomatoes
1/2 sweet white onion - very thinly sliced
2 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon sugar
4 garlic cloves - minced
1 teaspoon oregano
1/2 teaspoon thyme
1/2 cup Feta cheese 
(also delicious with Goat cheese so whichever you prefer)
salt
pepper




TO DO:


oven to 400


Line a sheet tray with parchment paper and dust with flour - lay the unrolled sheet of puff pastry on top - dust the top of the puff pastry with flour and poke holes all over with a fork


































Into the oven for 30 minutes. Both sides will come out brown and crisp.
(I saw a cooking show chef do this little trick and I love it - have used it ever since)


While pastry is cooking saute the onions and garlic with the olive oil, butter and sugar until the edges are brown and crispy.


















































done














































Turn off the heat and let cool.


Begin slicing your tomatoes. As thin as possible is best.














































re: slicing tomatoes - I have found my bread knife is the kitchen favorite for this little task.














































When the puff pastry is ready remove from the oven - turn the oven down to 375 and set to Broil - move the top sheet tray to the bottom of the whole pile.








































reason: the pastry has to go back in the oven - this helps keep the bottom from over cooking or burning


Cover the top with the onion and garlic mixture - make sure to also use all the drippings of olive oil and butter.
Start laying your slices of tomato all over the top of the onions.
Sprinkle the herbs over the tomatoes.
Salt and pepper all over the top.
Cover this with about a 1/4 cup Feta cheese


Back into the oven until cheese is mostly melted and edges darken.


Out of the oven sprinkle the rest of the cheese and some fresh basil if you have it


Cut into squares and serve.



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