Easy & stunning. I recommend using a drier tomato sauce or paste type tomato like Costoluto Genovese or Jersey Devil as the big beefsteaks can release lots of juice (yummy juice) that can overly moisten the tart. Half Maytag Blue & half mild soft chevre is also really nice in this recipe.
Provided by Busters friend
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
- In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
- Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
- Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
- Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
- Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
- To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.
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Danish Johnson
[email protected]This tart is a great way to showcase fresh, summer tomatoes.
Lewis Cawley
[email protected]I'm not sure what I did wrong, but my tart didn't turn out well. The crust was tough and the filling was runny.
Jessalyn Maldonado
[email protected]This tart is a great way to use up leftover tomatoes. It's also a great dish to serve for a brunch or lunch.
J U Farazi
[email protected]I've made this tart several times and it's always a hit. The combination of flavors is just perfect.
Awdj Gjd
[email protected]This is my new favorite tart recipe. It's so easy to make and always turns out perfectly.
Faustina Boateng
[email protected]I made this tart for a potluck and it was a huge success! Everyone raved about how delicious it was.
Zamalek Alharb
[email protected]This tart was a disappointment. The crust was soggy and the filling was bland.
Fardi Robin
[email protected]The crust was a bit too thick for my taste, but the filling was amazing. I'll try making it again with a thinner crust.
Carl Shier
[email protected]This was the perfect dish to serve for a light lunch. It was easy to make and absolutely delicious!
David Mayorga
[email protected]I'm not a huge fan of blue cheese, but this tart was surprisingly delicious. The flavors all came together perfectly.
Kimbowa Peter
[email protected]This tart was a huge hit at my dinner party! The combination of the sweet tomatoes, tangy blue cheese, and flaky crust was divine. I'll definitely be making this again.