Tis the season for yummy tomatoes and my family loves tomatoes so I try to find new things to do with them. Naturally I thought that a tart would be a good start on my quest to create new and wondrous things with tomatoes. I really was not sure how I was going to go about it but the puff pastry in the freezer seemed to be a good place to start. This is what we did...
Defrosted 1 package of puff pastry
sliced up 3 large tomatoes
picked 4 or 5 bigger stems of basil from the basil pot on the porch (this year it did not do well so this really is not much basil)
small amount of mozzarella cheese.
We rolled out the pastry and cut one sheet into circles and the other one I left as a square (cooking is not just about food it is about learning and why not through some geometry in there too) next we put the tomatoes onto the pastry, seasoned with some salt, sprinkled on the basil leaves and put a little shredded mozzarella cheese on top and baked at 400F until the puff pastry is nice and golden (I think it took atout 15 minutes)
DS is putting fresh Basil on the tart and DD is pulling fresh Basil off the steam.
What I did wrong... I needed to roast the tomatoes first or seed and chop them up because the pastry was a little saggy under the tomatoes. The large square one was very soggy where the round tart were not bad at all, I think that was partly because I baked it on a pizza screen.