Tomato Tart
Andrea Potischman
Aug 14, 2024
Embrace summer flavors with a rustic tomato tart, a classic French favorite that dates back to the early 20th century. Known for its simplicity and vibrant taste, this tart is a quintessential go-to for summer meal. The combination of flaky puff pastry, juicy tomatoes, and aromatic herbs makes it an irresistible dish, especially during peak tomato season.
In this version, I add a layer of fresh basil pesto to the tart, infusing it with an earthy herbaceous flavor. But the key to a perfect tomato tart is all about using the freshest tomatoes you can find. Heirloom varieties work wonderfully, offering a range of colors and flavors.
How To Pick Ripe Tomatoes
- Look for Vibrant Color: Choose tomatoes that are deep and rich in color. Avoid those with green or pale patches.
- Feel for Firmness: Gently squeeze the tomato. It should be firm but yield slightly under pressure, indicating ripeness without being overripe.
- Check the Skin: The skin should be smooth and free from wrinkles, blemishes, or cracks.
- Smell the Aroma: Ripe tomatoes will have a sweet, earthy fragrance, especially around the stem area.
- Weight: Pick up the tomato. It should feel heavy for its size, indicating juiciness.
To prevent the puff pastry from becoming soggy, it’s essential to allow the tomato slices to rest on paper towels before assembling the tart. This step helps draw out excess moisture, ensuring a crisp, irresistible golden crust. To do this, simply slice the tomatoes, place them on paper towels, and let them sit for about 15 minutes, then pat dry with additional paper towels. This, in addition to briefly par-baking the puff pasty, helps prevent the pastry from being mushy and undercooked.
Mixing It Up
A classic tomato tart can be wonderfully versatile by incorporating a variety of other vegetables in addition to, or instead of, tomatoes. Slices of zucchini or yellow squash add a lovely texture and mild flavor that pairs well with tomatoes. Thinly sliced red onions or shallots provide a sweet, caramelized taste when baked. For a touch of sweetness and color, consider adding strips of red, yellow, or orange bell peppers. If you want a bit of earthiness, mushrooms work beautifully, especially when lightly sautéed before adding to the tart. A handful of spinach or arugula can introduce a fresh, leafy element. For a Mediterranean twist, add a few olives and artichoke hearts, you truly can’t go wrong.
This rustic tomato tart is a quick, easy meal option that is visually stunning, and delicious and captures the essence of summer in every bite. Perfect for weekend brunches, or even a light dinner, this no-fuss tart is a seasonal favorite that’s both easy to make and delightful to eat. Summer is slowly slipping away and before you know it those incredible juicy tomatoes will be a distant memory so don’t miss out, trust me, you’ll regret it.
Tomato Tart
Ingredients:
For the Puff Pastry:
- 1 sheet puff pastry, thawed following package instructions
- Flour, for rolling
For the Tomatoes and Filling:
- 2 large farm fresh red tomatoes
- 2/3 cup whipped cream cheese
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/4 teaspoon garlic powder
- 1/3 cup fresh basil pesto
- Salt and freshly ground black pepper, to taste
For the Egg Wash:
- 1 large egg mixed with 1 teaspoon water
- Fresh oregano, for serving
Directions:
- Position an oven rack in the center of the oven and heat to 400 degrees F.
- For the Filling: In a medium mixing bowl, add the cream cheese, Parmigiano-Reggiano, garlic powder, and salt and pepper to taste. Mix until combined. Set aside.
- For the Tomatoes: Slice the tomatoes 1/4-inch thick and place them on a few paper towels. Place another layer of paper towels on top of the tomatoes and let them stand and drain at room temperature while you prepare the crust.
- For the Pastry: Place the sheet of puff pastry on a large sheet of parchment paper on the work surface. Dust the pastry evenly with a little flour and roll the pastry into an 11 x 13-inch rectangle.
- Transfer the puff pastry on the bottom sheet of parchment paper to a baking sheet. Leaving a 3/4-inch edge, use a fork to gently prick the pastry.
- Next, use your hands to fold the 3/4-inch edge over to form the crust edge, then lightly mark it with a fork like you would a pie crust so it's even all around. Place the pastry in the refrigerator and allow to rest for about 10 minutes.
- Once the pastry has chilled, place it in the oven and bake the pastry for 10 minutes until lightly browned. Remove the partially baked crust to a rack to cool completely. Reduce the oven temperature to 350 degrees.
- Once the crust has cooled, use an offset spatula to spread the cream cheese mixture over the par-baked crust. Spread the pesto on top of the cream cheese mixture.
- Arrange the tomatoes on top of the pesto, overlapping slightly as needed. Sprinkle with some additional Parmigiano-Reggiano cheese, and sprinkle with some black pepper.
- Using a pastry brush, lightly brush the egg wash over the border of the tart. Return the tart to the oven and bake for about 10 to 15 minutes, or until the border of the pastry is golden brown.
- Slice the tart as desired, top with fresh oregano, and serve immediately.
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