Heirloom Tomato Tart |
Ingredients
- 1 sheet frozen puff pastry, thawed according to the package directions
- 1 cup (6 oz./185 g) ripe various colored heirloom cherry tomatoes, halved
- 1 ripe heirloom red tomato, thinly sliced
- 1 ripe heirloom yellow tomato, thinly sliced
- 1 ripe heirloom orange tomato, thinly sliced
- 1 ripe heirloom green tomato, thinly sliced
- 1 ripe heirloom redish purple tomato, thinly sliced
- 6 ounces feta cheese, crumbled (or goat cheese)
- 2 ounces pancetta, cooked
- Salt and freshly ground pepper
- Tiny basil leaves for garnish
- Fresh thyme for garnish
- 1 recipe Basil Vinaigrette
Instructions
- Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, trace a 1/2 inch border on the outside of the puff pastry, slicing halfway through the puff pastry. Be careful not to cut through the entire puff pastry.
- Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Sprinkle evenly with salt and pepper, and top with the thyme sprigs.
- Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve with a bowl of basil vinaigrette for drizzling. Add tiny basil leaves on top to garnish.
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