Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Sit the tomatoes on top in a single layer, cut-side up, and season.
Bake ~ 20-25 minutes or until the edges are golden brown. Spread the cheesy onions over the base of the tart. Spread the caramelized onions on the Parmesan, layer the tomatoes next, and sprinkle with goat cheese and remaining Parmesan. Line a 10 loose bottom tart pan with the pastry (pie) dough. It features a light, flaky puff pastry crust and a flavorful ricotta cream cheese filling, packed with great summer flavor. Sprinkle ¼ cup Parmesan cheese on the pastry. 5 Comments This easy tomato tart recipe is the perfect way to use your summer tomato haul. Poke the pastry inside the crust with a fork several times. Pinch up the edges to form a small crust. cherry tomatoes (about 4 cups), preferably a mix of colors Kosher salt Freshly ground black pepper 2 tablespoons. 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). Lay out on a paper towel lined platter and sprinkle with salt. Slice the tomatoes and cut the cherry tomatoes in half. Cook ~15-20 minutes, stirring frequently, or until onions are brown and caramelized. Melt butter and olive oil in skillet over medium heat. Bring a medium pan to medium high heat and add ~ 1 ½ tablespoon olive oil. This delicious dish takes just a few minutes to assemble, looks gorgeous, and tastes better than any five-star restaurant. Lay out a piece of parchment or aluminum foil on a baking sheet. Print Recipe Tomato Tart is made easily with frozen puff pastry, garden fresh tomatoes, fresh herbs, mozzarella, cheddar, and gruyere cheese. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.Īlternatively, the tart shell can be made and baked up to 2 days ahead of time. This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Make Ahead Instructions for Our Tomato Tart The tomato tart will be just as delicious without the pattern) (also keep in mind that the gradient pattern is totally optional. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. Brush the dough with olive oil and, using a 1 1/2 or 2-inch biscuit cutter, cut out rounds of dough. Unfold the pastry on the counter and roll down, using enough flour to prevent sticking. Remove the puff pastry from the freezer and allow it to thaw for 20 minutes. Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. Spray a baking sheet with vegetable oil cooking spray. Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling. It will also create less shinkage once baked. Chilling the dough will allow the glutens to relax, creating a more tender crust. 
Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.You just won’t believe how delicious (and easy) it is And then you find yourself standing in the kitchen, eating slices without even getting a plate. This is one of those recipes that just takes you aback the first time you have a bite.
Top tart with a sprinkle of sea salt flakes and fresh basil leaves. This makes a perfect summer appetizer, but I enjoyed it as a special lunch all on my own.Continue adding cherry tomatoes until top of tart is filled.Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo below for reference).
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