Sometimes when you have a whole lot of tomatos the best thing is to try them in a quick dish. Our family savoured the fresh tomato sandwich, the fresh tomatoes in salad, and this zummy veggie tomato tart.
Quick Tomato Tart
- 1 sheet puff pastry* thawed
- 1 large egg lightly beaten
- ½ cup grated Parmesan cheese
- 1 or 2 large tomatoes, cut into 1/4″slices
- ½ tsp. kosher salt
- 3/4 cup gruyere (or other melting cheese: emmenthal, mozzarella)
- 1 clove garlic minced
- 2 tbsp. fresh herbs basil, oregano or other fresh herbs from your herb garden
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or just use the shee that your pastry might have been rolled in.
- Place the tomato slices on a thick layer of paper towel. Sprinkle with the salt and let sit for at least 30 minutes.
- Place the puff pastry on the baking sheet and brush all over with the egg. Brush the pastry with the egg and then fold over 1 inch around each edge to create a crust. Trim the folded edges and corners to make a nice neat square.
- Sprinkle the Parmesan cheese over the dough and then prick all the way through and all over with a fork to allow hot air to pass through the dough while baking and preventing it from puffing up.
- Bake for 15 to 20 minutes, or until golden brown. Let cool on a wire rack. At this point you have store the baked crust in the fridge until you are ready to use, or you can freeze.
- When you are ready to bake your tart, sprinkle the shredded gruyere cheeze evenly on the crust within your borders. Gently press a fresh paper towel on top of the tomatos to remove the excess moisture out of the tomatoes then layer the tomato slices evenly over the mozzarella.
- Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
- Cool on a wire rack for 5 minutes, then sprinkle with your fresh herbs.
- Slice into pieces and serve.