So if your one of those people who grew tomatoes this summer your baskets are probably overflowing with your crop by now. If you don’t grow your own tomatoes make friends with someone who does and I’m sure they will be more than happy to share! I am one of those people who love to grow tomatoes, there is nothing like a tomato fresh from the garden, so at the end of every season I try to find new recipes for my tomatoes. In addition to the usual, a good pasta sauce, bruschetta, tomato jam and salads, this year I’ve decided to try a delicious tomato tart. I developed this recipe by taking different ingredients from 3 different tart recipes and then made it my own. I promise you won’t be disappointed with the outcome.
Here is what you’ll need
- 1 pkg of puff pastry defrosted
- 2 medium size yellow onions
- 3 garlic cloves
- 4 tablespoons of grated parmesan cheese
- 3 tablespoons of white wine
- 8 oz of Gruyère cheese grated
- 2 large tomatoes or 3 medium size (like the ones I used)
- 3 tablespoons of julienned basil leaves
- Kosher salt and fresh ground pepper
- 3 tablespoons of olive oil
Preheat oven to 425 degrees F.
Prepping the dough:
Begin by unfolding a sheet of puff pastry on a lightly floured surface and roll it out slightly to an 11×11 inch square.
Using a 6 inch wide saucer, cut 2 circles from each sheet of pastry dough
Place circles on baking sheet lined in parchment paper
Make a 1/2 perimeter around the inside of the circle with a paring knife.
Prick the outer border of the circles with a fork and then refrigerate until ready for use.
For the filling:
Start off by thinly slicing the onions and garlic cloves, put into saute pan with the 3 tablespoons of olive oil on medium/low heat. Saute for 10-15 minutes until onions are softened and translucent. Add 1/2 teaspoon of salt, 1/4 teaspoon pepper, and the wine. Cook for another ten minutes.
Remove from heat.
Now that the onions and garlic are done, slice your tomatoes into 1/4 inch thick slices.
Grate the Gruyère
Place 1/4 cup of onion and garlic mixture in the center of each circle, top with the grated Gruyère cheese, then sprinkle parmesan cheese on the outer border of the circle.
Place 3 tomato slices on top if they are on the smaller side, but if you’re using those giant beefsteak tomatoes one slice will do
Brush the tops of the tomatoes with olive oil
Garnish with some julienned basil
Put into the oven for 20-25 minutes until edges are golden brown.
How wonderful would these tarts be with a nice mixed green salad or cup of soup! A perfect bite for Fall!!