Puff Pastry Heirloom Tomato Tart Recipes

HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
• Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
• For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
• Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
• Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
• Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

PUFF PASTRY HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

HEIRLOOM TOMATO & BLUE CHEESE TART

Steps:

• Heat oven to 400.
• On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
• In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
• Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
• Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
• Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
• Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
• To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

MULTICOLORED TOMATO TARTLETS

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
• Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
• Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.