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Tomato Tart

This tart is pretty easy to make and is both elegant and tasty.
It’s great as an appetizer or paired with a hearty salad for a full meal.
1 sheets frozen puff pastry, thawed and chilled
4-5 cloves of garlic, minced (roasted garlic variation below)
13  cup grated parmesan cheese
2 tbsp. extra-virgin olive oil
2 Tbsp capers, drained (or 2 to 3 anchovies, drained and finely chopped)
2-3 lbs grape or cherry
Kosher or Sea Salt and freshly ground black pepper, to taste
Red pepper flakes, optional
14 cup finely chopped flat-leaf parsley
2 tbsp. finely chopped fresh chives
2 tbsp. finely chopped fresh oregano
Egg wash (beaten egg with a little cold water)
Heat oven to 375°.
1. Fit pastry sheet into a parchment paper–lined, rimmed baking pan, pressing pastry against bottom and sides. Score the pastry all around by pricked interior with a fork.  If it puffs up a bit stab with a fork to release bubbles. Bake until edges of tart are golden, 25 minutes. Sprinkle parmigiano over tart shell, and bake until cheese is melted and tart shell is golden all over, 15–20 minutes. Transfer to a rack; let cool.
2. Change oven to broil with the rack 4″ from the heat.
3. In a large bowl, mix together oil, minced garlic and capers (or anchovies); add tomatoes and season with salt and pepper. Toss to coat. Broil until tomatoes blister, about 12–14 minutes. Shaking pan once or twice while cooking.  Let cool slightly.

4. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell; distribute tomatoes evenly. Brush all sides of  crust with egg wash
5. Increase oven heat to 425°. In a medium bowl, combine the parsley, chives, and oregano; sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes.
Let tart cool slightly before serving.