Roasted Tomato Tart

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.

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.

Further info. for my Egyptian readers:

- Puff pastry= Mille feuille pastry ( عجينه ميل فو ي )

Crostata con Pomodori

Ingredienti

• 1 dose di pasta sfoglia
• 300 gm di pomodori
• 1 mazzettino di basilico
• 50 gm di parmigiano o pecorino grattugiato
• Olio EVO q.b
• sale e pepe q.b.

Preparazione

1.

Stendete la pasta sfoglia ed usatela per rivestire una teglia imburrata ed infarinata, oppure usate della carta forno già nella confezione.

2.

Lavate, asciugate i pomodorini e tagliateli a fettine sottile distribuiteli sopra la pasta. Lavate, asciugate e tritate il basilico, e spargetelo sopra i pomodori.

3.

Cospargete il formaggio sulla crostata aggiungendo un filo d'olio.

4.

cuocete in forno caldo a 220ø per almeno 25 minuti, finché la superficie risulterà dorata

Consigli

Servite la crostata finché è ancora ben calda.

Apple cinnamon mascarpone Tart

Hi , I missed you my beloved readers.. :) actually during the last couple of days , was just cooking,baking and photographing..no blogging :(
so ,be ready guys to be flooded with my upcoming posts. am being modest ,right!!?
And Finally, here it comes out of the oven.....shiny,golden and smells heavenly good..
MY VERY FIRST TART......HORRRRRRAAAAAY.
As I was searching and searching for an easy and quick recipe for tarts...I bumped into a great baking website..(joyofbaking) really nice..and my recipe is Partially inspired from it.
so, if you are looking to a super duper quick, tasty...and 0% failure tart recipe..so here you go..:))

What you will need:
For the dough:
1 cup all purpose flour
1/3 cup granulated sugar
1/2 cup unsalted butter {cold and cut into small pieces}

For the Filling:
100 gm cream cheese..I used philadephia.
100 gm mascarpone.
30 gm riccotta cheese
1/4 cup of granulated sugar.
1 large egg.
1/4 tsp vanilla extract.

For the topping:
3 large tart apples .peeled and sliced.
1/4 cup granulated sugar.
1 tsp ground cinnamon.

What to do:

The Dough::In your food processor..put the flour +sugar and pulse 2 or three times.

add the butter and pulse 6-8 times till you get the coarse cornmeal texture.Pat the dough onto the bottom of a springform pan  one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and put in the fridge .

The filling:

Again in the food processor , put the 3 types of cheese (room temprature)

and the sugar ...pulse to blend.

add the egg and vanilla and blend again until smooth.

take the dough out of the fridge..pour into your filling and put it back to prepare the topping.

The topping:

Combine the sugar and cinnamon in a large bowl

toss the sliced apples and mix well.

Finalization---->> preheat your oven 350 f.
spoon the apples evenly on your filling mixture..and arrange it nicely.
bake for 40 minutes or until the apple is soft and the filling is set..or when you smell the lovely cinnamon-vanilla odour.

Optional----> sprinkle with conf. sugar and almonds.
serve hot with a scoop of vanilla ice cream...or even serve cold..
Enjoy!!

Apple Cinnamon Mascarpone Tart