I did it… I challenged my fear of working with a Puff Pastry. This Tomato Tart was so simple to put together I surprised myself. The steps involved couldn’t be easier.
Just prick the puff pastry all over with a folk.
Spread with herby garlic cream cheese mixture.
Sprinkle with cheese.
Top with beautiful tomatoes.
Then one last sprinkle of cheese and into the oven it goes.
When it comes out of the oven it smells and looks delicious!
Go ahead have a slice - I know you want one.
Here we go.
- Defrost puff pastry.
- Preheat oven to 400 degrees.
- Slice tomatoes and lay the slices out on paper towel so they drain a bit - cover with a sheet of paper towel as well.
- Place puff pastry on a sheet of parchment paper that is on a baking sheet.
- Unfold puff pastry. If there are any holes or rips just pinch the pastry back together again.
- Prick puff pastry all over with a fork. Go wild with the fork! Prick right up to the edge of the puff pastry.
- In mini food processor, blend cream cheese, herbs, minced garlic, ¼ cup of parmesan cheese until smooth.
- Spread cream cheese mixture on puff pastry, spread very thinly - right up to the edge - leaving about ½” border around the edge.
- Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture.
- Layer sliced tomatoes over cheese.
- Sprinkle last ¼ cup of parmesan over the tomatoes.
- Bake for 20 minutes until golden brown.
- Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
- Sprinkle with a little chopped basil to garnish.
Ingredients
- 1 sheet of puff pastry - mine measured 9½ by 9½ inches
- 3 large tomatoes - sliced in about ¼” slices
- 2 oz cream cheese (about ¼ of a bar of cream cheese)
- 1 handful of herbs - I used parsley and basil
- 1 garlic clove - minced or put through a press
- 6 twists of pepper
- 2 cups grated fontina cheese
- ½ cup grated parmesan - divided in half
- A little bit of minced basil for garnish
Enjoy!
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