Meatless Monday - Tomato Tart
Recently, my brother donated to us a box full of ripe tomatoes and jalapenos given to him by a coworker. Yum! I love tomatoes, but this gift was more than we could eat in the short time we had before the fruits would go bad. I knew I'd have to make several things rather quickly; the first one to come to mind was a tomato tart.
I had both puff pastry in the freezer and conventional pie crust in the fridge. Heck, I even had a box of fillo in the freezer, but I oped to use the puff because it seemed simplest. I topped it with layers of shredded cheese and caramelized onions before the gloriously-red tomatoes went on, and then sprinkled it all with some of the abundant rosemary from our garden.
The best thing about baking at 400F (especially when it's hot outside) is that the heat releases food's incredible aromas. Almost immediately, my house smelled of onions and rosemary, a fragrance that lingered enticingly for several hours, long after we cleared the dinner dishes. And the flavors? Amazing. The tomatoes were sweet to begin with, and time in the oven only served to concentrate the sugars. The bed of onion added a bit of savoriness, as did the cheese. Overall, a gorgeous thing to do with an overabundance of produce.
Tomato and Caramelized Onion Tart
About 3 medium-sized ripe tomatoes
1 cup onion, thinly sliced
olive oil
salt
1 garlic clove, crushed
1 sheet frozen puff pastry, thawed
1/2 cup shredded Asiago cheese
1 tablespoon fresh rosemary leaves
Cut the tomatoes into about 1/4" thick slices, sprinkle them with a bit of kosher salt and place them on paper towel-lined plates with another towel on top. Allow to rest for about half an hour to absorb excess water. In the meantime...
...in a large skillet over medium heat, cook onion in about a tablespoon of olive oil and a pinch of salt until they are very soft and golden brown, about 30 minutes. Add garlic and cook an additional 5 minutes. Remove from heat and set aside.
Preheat oven to 400F.
Roll pastry out about a half inch larger on all sides and place on a parchment-lined baking sheet. Leaving a 3/4" inch border on all edges, first sprinkle cheese on pastry, then top with an even layer of cooled, caramelized onions. Finally, arrange tomato slices over onions, overlapping very slightly. Scatter rosemary over all.
Bake in preheated 400F oven for 4 minutes until pastry is golden brown and the tomatoes have started to shrivel quite a bit.
Serve hot or at room temperature.
Posted by theminx on Minxeats.com.
I had both puff pastry in the freezer and conventional pie crust in the fridge. Heck, I even had a box of fillo in the freezer, but I oped to use the puff because it seemed simplest. I topped it with layers of shredded cheese and caramelized onions before the gloriously-red tomatoes went on, and then sprinkled it all with some of the abundant rosemary from our garden.
Tomato and Caramelized Onion Tart
About 3 medium-sized ripe tomatoes
1 cup onion, thinly sliced
olive oil
salt
1 garlic clove, crushed
1 sheet frozen puff pastry, thawed
1/2 cup shredded Asiago cheese
1 tablespoon fresh rosemary leaves
...in a large skillet over medium heat, cook onion in about a tablespoon of olive oil and a pinch of salt until they are very soft and golden brown, about 30 minutes. Add garlic and cook an additional 5 minutes. Remove from heat and set aside.
Preheat oven to 400F.
Roll pastry out about a half inch larger on all sides and place on a parchment-lined baking sheet. Leaving a 3/4" inch border on all edges, first sprinkle cheese on pastry, then top with an even layer of cooled, caramelized onions. Finally, arrange tomato slices over onions, overlapping very slightly. Scatter rosemary over all.
Bake in preheated 400F oven for 4 minutes until pastry is golden brown and the tomatoes have started to shrivel quite a bit.
Serve hot or at room temperature.
Posted by theminx on Minxeats.com.
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