Saturday, September 1, 2007

Tomato Tart


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.

8 comments:

katiez said...

For the smaller ones try putting the cheese under the tomato - and I don't use fresh mozzarella - too much liquid. I make these for starters often: I put a layer of sauteed leeks or onions, then a slice of goat cheese (the aged kind) and the tomato.
On the other hand I don't have fresh garden-ripened tomatoes (mine failed) so I could be way off....
The small tarts looked perfect! And I bet your helpers loved them!

winedeb said...

Puff pastry is a great idea. I bet they were nice, light and airy! Your photos of the kids helping...adorable!

Shayne said...

Katie-Thank you for the suggestion I will try that next time; however, that is not a guarantee that they will eat it.

Deb - They had a blast making then and they are getting a lot better at following directions.

Rose said...

It looks great, soggy or not soggy. It is so great that you let your kids get their hands in the kitchen.

Nirmala said...

These look so yummy especially highlighting one of summer's finest fruits! I want to try my hand at a tomato tart.

Dolores said...

I love this... both the simple yet sophisticated recipe (using ingredients abundant in my kitchen right now) and the beautiful memories/traditions you're creating with your little ones!

Pille said...

I make something similar, using olives for topping as well. Great of you to let your kids help preparing the food!

Dolores said...

Coming back to let you know I tried a riff on this for dinner tonight with late season heirloom tomatoes, homemade pesto and goat cheese. It's a keeper!