So this recipe was the favorite of a recent Whole Foods lunch time express cooking class. I knew that I had to make it before the ingredients went out of season so I made it as an appetizer last night for a little dinner party that we had. It tastes so fresh and summery – heirloom tomatoes and basil are incredible right now! I think this could be a whole vegetarian dinner if you cut yourself a large piece of tart with a bunch of salad. Enjoy!
Heirloom Tomato Tart
Serves 6 to 8
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. If you prefer to do some advanced preparation, the tart shell can be pre-baked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.
- Unbleached all purposed flour for work surface
- 1 sheet puff pastry, defrosted in fridge overnight
- 1 large egg, beaten
- 1 cup grated Parmesan cheese
- 4 heirloom plum tomatoes, cored and cut crosswise into ¼ inch slices
- Kosher salt
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded mozzarella cheese
- ¼ c fresh basil leaves, cut into chiffonade
- Balsamic vinegar
Adjust over rack to lower-middle position and head over to 425 degrees. Line a baking sheet with parchment paper. Dust work surface with flour and unfold puff pastry onto work surface. Roll out the puff pastry to a 12×15 inch rectangle. From it, cut one 9 by 15 inch rectangle and three 1 by 15 inch strips (cutting one of those strips into two 1 by 7-inch strips). Place the rectangle on the prepared baking sheet and prick all over with a fork. Brush all the pastry strips with the egg wash and lay strips on the edges to form a border. (Elizabeth Note: I just folded up the sides to make a more rustic tart instead of cutting the strips.) Sprinkle parmesan evenly over shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees continue to baking until gold brown and crisp, 13 to 15 minutes longer. Transfer to wire rack increase oven temperature to 425 degrees.
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with ½ teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. (Elizabeth Note: I did not do this and it turned out fine.) Combine garlic, olive oil and a pinch of salt and pepper in small bowl; set aside.
Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato sliced widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces and serve on top of bed of arugula tossed with balsamic vinegar.
Recipe Courtesy of Whole Foods Lunch Express Class 8/6/08