And yes, it is official, summer in FINALLY ending!
Tomatoes now are ripened and gorgeous... so let's make a tart that is easy, quick and really smells and tastes great.. so let's get baking.
You will need:
Tomatoes now are ripened and gorgeous... so let's make a tart that is easy, quick and really smells and tastes great.. so let's get baking.
Roasted Tomato Tart
You will need:
- 1 sheet puff pastry.
- 8 tomatoes halved lengthwise
- 2 teaspoons Extra virgin olive oil.
- 3 teaspoons thyme ( fresh or dried)
- 2 garlic cloves ( smashed)
- 1/4 cup Parmiggiano-reggiano cheese or ( Roomy cheese if you are in Egypt)
How to:
- Thaw puff pastry slightly, if frozen, and place on a parchment-lined baking sheet. Cover with approx 2 teaspoons of parmesan cheese and roll out pastry until it is 1/8-inch thick and cheese is firmly pressed into the dough. Add a bit more cheese if necessary to prevent sticking.
- Slice tomatoes into 1/8-inch thick slices (or as thin as you can make them) using a very sharp knife. Use a paper towel to blot up excess juice if your tomatoes happen to be extra juicy. Place tomatoes in a single layer on pastry, overlapping the tomatoes very slightly at the edges and leaving a 1/4 – 1/2-inch border around the sides of the pastry.
- Top with remaining cheese (or a bit less, as you prefer), thyme and garlic and add a generous sprinkle of both salt and pepper.
- Bake for 25-30 minutes, until pastry is puffed and golden. Thaw puff pastry slightly, if frozen, and place on a parchment-lined baking sheet. Cover with approx 2 teaspoons of parmesan cheese and roll out pastry until it is 1/8-inch thick and cheese is firmly pressed into the dough. Add a bit more cheese if necessary to prevent sticking.
