Best 2 Cherry Tomato Puff Pastry Tart Recipes

CHERRY TOMATO TART

Steps:

• Preheat the oven to 450 degrees F.
• Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
• Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
• Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
• Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
• Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
• To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.

SAVORY TOMATO TART

Steps:

• Bring a medium pan to medium high heat and add ~ 1 1/2 Tbsp olive oil. Add sliced onions and 1/4 tsp salt. Cook ~15-20 minutes, stirring frequently, or until onions are brown and caramelized. Stir in thyme and remove from heat.
• Slice the tomatoes and cut the cherry tomatoes in half. Lay out on a paper towel lined platter and sprinkle with salt.
• Lay the thawed puff pastry on the lined baking sheet and roll out evenly with a rolling pin (sometimes you don't need to roll it out if it's already flat). Pinch up the edges to form a small crust. Poke the pastry inside the crust with a fork several times.
• Sprinkle 1/4 cup Parmesan cheese on the pastry. Spread the caramelized onions on the Parmesan, layer the tomatoes next, and sprinkle with goat cheese and remaining Parmesan. Top with 2 Tbsp basil.
• Bake ~ 20-25 minutes or until the edges are golden brown. Let cool 5-10 minutes. Garnish with remaining basil and add salt to taste. Salt & pepper to taste. Happy Summer Eating! Beckie