If you prefer the crust extra crispy, poke the crust with a fork and pre-bake for 5 minutes before assembling the tart and finishing it.You can also play around with the cheese that you use, goat cheese would be great here too. You can serve this tart in small pieces for an appetizer or as a main course with a small salad. Wait until the tart cools down a bit before you the herbs and cheese on. Have I mentioned that I lurve puff pastry. Step 10: Bake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp. Step 8: Arrange the tomatoes over the onion crust. It acts like a barrier to prevent the crust from getting soggy. Step 6: Spread a layer of the onions over the mustard mixture. Step 5: Spread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will. Step 4: In a small bowl, combine the sour cream, mustard and salt and pepper to taste. Step 3: Put the puff pastry on a parchment lined sheet pan. Step 2: Roll out the puff pastry onto a floured surface. Cook over low heat until the onions are brown and soft. Step 1: In a saute pan over low heat, caramelize the onions with the butter. Fresh Herbs – add fresh flavor and enhance the natural sweetness of vine-ripened tomatoes.The cool feta provides a pleasant contrast to the freshly baked and warm tart. Feta Cheese – is a soft cheese with a mild tangy flavor.Tomatoes – If you can, use vine-ripened tomatoes as they have the best flavor.Butter – is used to caramelize the onions.Onions (large) – The onions are first caramelized and then spread between the creamy mustard and tomatoes as a barrier to prevent the pastry from getting soggy.Sour Cream – tones down the flavor and texture of the grainy mustard making a creamy and flavorful spread.Grainy Mustard – In good grainy mustard, the mustard seeds are ground just enough to make a course Dijon spread.The flaky layers are buttery but they are not sweet, so puff pastry is a great dough for both savory and sweet tarts. Puff Pastry (thawed) – bakes into a golden brown crusty pastry.Once baked, the pastry becomes a lightly crisped and flaky crust -the perfect vessel for sweet caramelized onion, delicious ripened tomato slices, feta cheese, and fresh herbs. Using store-bought puff pastry cuts a huge corner, but I can assure you -no one will know the difference. The best part? This tomato and feta tart is semi-homemade. The tomatoes and herbs were freshly picked from my garden (I love being able to say that) and the fresh flavors really shined through. Cool for five minutes, then slice and serve.So I decided to keep things simple and prepare this incredible tomato and feta tart I stumbled upon in Everyday Food Magazine. After tart is baked, sprinkle with parmesan, salt, pepper and fresh basil.ġ2. Brush edges with remaining olive oil from pan.ġ1. Fold up edges (gently folding and pressing the pieces on top of each other to create tart).ĩ. Next, add on top the soft cheese and spread around. Spread tomato sauce in the center of the pie crust, leaving about 2 inches to 3 inches of the crust on the outside uncovered.ħ.
First, slice large tomato into thin slices and cut cherry tomatoes in half.ģ. Pie Crust Stuffed with Tomato Sauce, Fromagina Cheese, Red Tomatoes and Cherry Sungold Tomatoes, Topped with Fresh Parmesan, Basil and Black Pepperġ Cup Soft Cheese (I used fromagina, but ricotta is also a great option!)Ģ. The flavors of the fresh tomatoes and cheeses with a sprinkle of basil from our garden are a delicious blend of everything summer! I hope you enjoy this tart as much as we have – happy baking! 🙂 I make this tart using a premade pie crust, which makes everything come together super quickly. I was thrilled to find two types of organic tomatoes in my Taproot Farm CSA share this week – red tomatoes and cherry sungold tomatoes! YUM! I love the color variety in these tomatoes and they make for a really beautiful tart – perfect to serve with dinner or as an appetizer. Happy Sunday! 🙂 I always know that the summer season is moving along when I start seeing fresh tomatoes popping up! There is something about a fresh summer tomato that can never compare to the ones found in supermarkets (in my opinion, those are not tomatoes haha!).
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