CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rayan Ahmed
[email protected]This tart is a perfect example of why I love cooking. It's simple to make, but it's also incredibly delicious.
Gavan Sirof
[email protected]I've made this tart several times, and it's always a hit. It's a great way to use up summer tomatoes, and it's also a very versatile dish.
Bruno Belizaire
[email protected]This tart is so beautiful, it's almost too pretty to eat. But it's so delicious, you won't be able to resist.
Walee Vgdfu
[email protected]I'm a big fan of Chef John's recipes, and this tart is no exception. It's another winner!
Saul Castillo
[email protected]This tart is a great way to use up leftover puff pastry. I always have a few sheets in my freezer, so I can make this tart at a moment's notice.
Salman Qureshi
[email protected]I love that this tart can be made ahead of time. It's perfect for busy weeknights.
Allena Burrows
[email protected]This tart is so versatile. I've served it for breakfast, lunch, and dinner, and it's always a crowd-pleaser.
Lowest Prince
[email protected]I made this tart for a potluck, and it was a big hit. Everyone asked for the recipe.
Asma jan
[email protected]This tart is a great way to showcase summer tomatoes. I used a variety of colors and sizes, and it turned out beautifully.
Brian Stewart
[email protected]I'm not a huge fan of tomatoes, but I loved this tart. The flavors were so well-balanced.
Liaquat afgani L
[email protected]This is the best tomato tart I've ever had! The crust is so flaky, and the filling is perfectly seasoned.
Sakibul islam Sani
[email protected]I made this tart for a picnic, and it was a hit! Everyone loved the combination of sweet and savory flavors.
Hamza Mohammad
[email protected]This tart is so easy to make, and it's a great way to use up leftover tomatoes. I love that it can be served warm or cold.
Afoma Nwokolo
[email protected]I followed the recipe exactly as written, and it turned out perfectly. The only thing I would change is to add a little bit more salt to the crust.
Asifa Musrat
[email protected]This tomato tart was a huge hit with my family! The flavors were incredible, and the crust was perfectly flaky. I will definitely be making this again.