Tomato Tart
venice city of love
Poke Tacos Monkeypod
Poke Tacos Monkeypod
Tomato Tart - Jose Andres
Tomato Tart - Jose Andres
LuLu Dog treats
LuLu Dog treats
Soup Alexis Alvarez Armas
Soup Alexis Alvarez Armas
Cafe Cubano
Cafe Cubano
Riva @ Gritti Palace
Riva @ Gritti Palace
previous arrow
next arrow

Tomato Tart A Delicious Summer Side Dish

by

The credit for this Tomato Tart goes to Jose Andres. I’ve been following Andres, founder of World Central Kitchen, for quite some time now.  He is not paying me to write this or share his recipe.  But – hey, “Jose…..wanna collaborate?”  In 2019 he published his latest cookbook titled “Vegetables Unleashed”.  This recipe is from that book.  If you are not familiar with this chef and humanitarian extraordinaire, read about him here.  I dream of one day being able to work with his World Central Kitchen to feed those in need.

Summer begins June 20, 2020, at 5:44 p.m.EDT.  Summer Solstice marks the official beginning of summer in the northern hemisphere.  This year there is also an Annular Solar Eclipse, beginning just before midnight.  Sadly, the eclipse will not be visible from North America.  It can be viewed from parts of Europe, Africa, Asia and Australia.  I mention this because with the start of summer comes the seasonal bounty of fresh veggies and fruits.  Tomatoes to be exact.  You do know, tomatoes are considered fruit since they have seeds!

Tomato Tart

Jose likes to make this tart in September when the tomatoes are at their fullest flavor.  I could not wait that long!  I will be making this delicious tomato tart all summer long. The best reason to love this tart is that it can be served as a side dish, the main course, for breakfast, or eaten as a snack.  Cooking the tomatoes separately in the oven beforehand concentrates the flavor and sweetness of the fruit.

Tomato Tart

I topped the tart with fresh herbs from my garden, rosemary, basil, oregano and thyme.  Maldon salt is my favorite, flaky salt and tossing a bit on top of the cooked tart is perfection!  I am so happy that Jose uses Maldon salt too!  Great minds…….Enjoy!

Print
Tomato Tart
Author: 
 
Ingredients
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 large sprig thyme
  • ½ teaspoon sherry vinegar, or substitute white wine or champagne vinegar
  • Freshly ground black pepper
  • 6 medium tomatoes, about 4 pounds, blanched and peeled
  • One package frozen puff pastry, thawed but still cold
  • 1 egg, beaten for egg wash
  • Extra-virgin olive oil for brushing
  • Fresh herbs such as thyme, basil, rosemary, parsley for garnish
  • Maldon Salt
Instructions
  1. Blanching and peeling tomatoes:
  2. Bring a pot of water to a boil.
  3. Using a sharp knife, score the round bottoms of the tomatoes.
  4. Boil tomatoes for 30 seconds, then remove and immediately transfer them to an ice bath.
  5. Bt the time the tomatoes cool, the skins should peel off easily.
  6. Arrange the tomatoes on a plate and let them air dry in the fridge for at least one hour.
  7. To make the tart:
  8. Combine the sugar, kosher salt, olive oil, garlic, thyme, vinegar and pepper in a large bowl and stir to dissolve the sugar and salt.
  9. Add the tomatoes and turn gently to coat.
  10. Let marinate at room temperature for 45 minutes.
  11. Position a rack in the center of the oven and preheat the oven to 375*F.
  12. Line a rimmed baking sheet with parchment paper.
  13. Remove the tomatoes from the marinade (reserve marinade) and cut into ¼ inch thick slices.
  14. Arrange the tomato slices in overlapping rows on the lined baking sheet, 6-8 slices to a row.
  15. Drizzle a little of the marinade on top of the tomatoes and bake until they are roasted and start to get a little color, about 30 minutes.
  16. Remove from the oven and let cool.
  17. While the tomatoes are roasting, pour the reserved marinade into a small saucepan, bring to a simmer until slightly thickened, about 10 minutes.
  18. Let cool.
  19. On a floured work surface, roll out the puff pastry to a 9 x 13 inch rectangle, ⅛ to 1/16 inch thick.
  20. Prick the dough all over with a fork.
  21. Brush the dough with egg wash and arrange the tomatoes on top in overlapping layers, leaving about a ¾ inch border all around.
  22. Lightly brush the tomatoes with a little olive oil and bake for 30-40 minutes, until the pastry is golden brown.
  23. Remove the tart from the oven and brush the tomatoes lightly with the reduced marinade.
  24. Drizzle with olive oil and finish with fresh herbs and a sprinkling of Maldon salt.
  25. Serve immediately.

 

Comments

Subscribe to The Orange Bee

* indicates required

All Recipes

Verified by ExactMetrics