Foodwise > Eat Seasonally > Recipes > Tomato Tart

Tomato Tart

Source: Naomi Webb, Foodwise Staff

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This recipe showcases locally grown tomatoes as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.

Tomato tarts are a beautiful dish for a summer brunch or tea party. This recipe uses cherry tomatoes, but you can use whatever tomatoes you prefer; just slice and set on paper towels to dry. This ensures the pastry does not become soggy.

Makes 2 tarts (serves 16)

INGREDIENTS

2 sheets frozen puff pastry, thawed
1 pint cherry tomatoes
1 ½ cup cottage cheese
¾ cup grated Parmesan cheese, plus more for serving
1 ½ tsp thyme minced, plus more sprigs for garnish
8 cloves of garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Olive oil for brushing

PREPARATION

  1. Preheat oven to 400°F.
  2. Slice the tomatoes in half and set aside.
  3. On a lightly floured surface, roll out each puff pastry to a 10 x 16 inch rectangle.
  4. Transfer puff pastry to a parchment-lined baking sheet.
  5. Using a fork, “dock” the pastry by poking holes across the surface.
  6. Bake for 10 minutes or until lightly golden brown.
  7. While the pastry is baking, prepare the filling.
  8. Add cottage cheese, Parmesan, minced thyme, garlic, salt, and pepper to a food processor. Process until somewhat smooth and lightly whipped.
  9. When pastry is done par-baking, remove from oven and spread half the cheese mixture over each puff pastry.
  10. Arrange the cherry tomatoes over the top in an attractive pattern with the cut side facing up.
  11. Lightly brush the tomatoes with olive oil and sprinkle with a few tiny thyme sprigs and a small pinch of salt.
  12. Place back into the oven and bake for another 15 minutes or until the tarts are a nice golden brown.
  13. Remove from the oven, grate some parmesan over the top, and place on a wire rack to cool before slicing and serving.
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