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.

Spiced Tomato Gratin...My way

Today,,,I was blessed to discover such an awesome cooking website of course all of you know it..ehmm, except for me of course !!!

Which is 101 cookbooks.....it is great actually and it inspired me of something I've always  feared of trying...BAKING!!!
My experience in baking was not happy actually!!! from burnt food to bad pizza...any way..this time I WAS HAPPY...you can find the recipe here. But i did some twists AS USUAL:))

I wouldn't be me if I didn't!!

I preferd here to use the tomatoes Datterini as they call it here in italy because it resembles dates.
I llllove it,very juicy and yummmmy.

i havn't added red pepper flakes neither butter...enough for th extra virgin olive oil..It is really hot enough!

And I didnt peel the tomatoes , I kept it as beautiful as it was.

I baked it for only 1.5 hours because the potatoes was nice and tender after 1.5 only..I uncovered it and left it to get a bit more golden for 15 minutes.

Well, it was really a project..and i loved it!!..

And that ins my daughter after she ate the tomatoes I was photographing as soon as I turned my back on her!!! ,,,THIS S NOT CHICKENPOX IN HER FACE...hahahahah.


Buon Appetito!