Wednesday, August 10, 2011


This is one of my favorite tomato tart recipes. When I made this for the picture I used what I had in the fridge, it was a Mexican blend of cheese. It tasted great but my favorite is the mozzarella and Parmesan mixture in the recipe.                                                                                                                               

It's really quite easy. You roll out the puff pastry in to two rectangles. Brush it with anchovy paste (you won't taste the anchovies, I promise) layer it with cheese, tomatoes, onions, thyme and more cheese. Bake for 15 minutes....that's it!

Can be prepared in 45 minutes or less.
1 sheet (about 1/2 pound) frozen puff pastry, thawed
2 1/2 teaspoons anchovy paste, or to taste
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup freshly grated Parmesan
1 1/2 pounds vine-ripened tomatoes (8 small to medium), sliced thin
1 small red onion, halved lengthwise and sliced thin
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Preheat oven to 425°F.
On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.
Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.
Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.
Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.
Makes 2 tarts.

No comments: