![]() ![]() Just before serving, finish each heirloom tomato tart with a generous sprinkling of flaky sea salt & fresh basil. TomatoTart Wondering what to do with all those gorgeous heirloom tomatoes you picked up at the Mountain Market in Marble Hill Try this scrumptious tart. Serve: Remove from the oven & allow to cool slightly.Bake 18-22 minutes, rotating the sheet pan halfway through to promote even browning, or until the tarts are flaky & golden brown with bubbly cheese. Bake the heirloom tomato tarts:Transfer the heirloom tomato puff pastry tarts to the oven.Unwrap the dough and roll it out on a floured work surface until large enough to line a 24cm fluted tart tin. Assemble the heirloom tomato tarts by sprinkling about 1/4 cup shredded mozzarella in the center of each one, followed by a few crumbles of soft cheese, & nestle a few slices of tomato over top. Sprinkle over the sugar, drizzle over the olive oil and add a pinch of salt. Use a pastry brush to brush the edges of each piece of puff pastry with egg wash. Cut the pastry into 8 smaller rectangles, roughly 3×4-inches. Use a rolling pin to gently roll the puff pastry out large enough to make 8 separate tart crusts, approximately an 8×12-inch rectangle. Slide the tart onto a cutting board, slice into pieces and serve. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Bake until the crust is deep golden brown, 10 to 15 minutes. Sprinkle remaining little bit of the mozzarella on top. Sprinkle evenly with salt and pepper, and top with the thyme sprigs. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Heirloom tomato tart assembly:Unfold the puff pastry on a lightly floured surface. Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. ![]() Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside while you prepare the puff pastry tart crust. If dough is very dry, add more ice water by the tablespoon until it forms a loose ball. Season each side of the tomatoes with 1/2 teaspoon kosher salt. Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. I did make Mathilde’s Tomato Tart using gruyere as our cheese of choice and fresh heirloom tomatoes. Heirloom Tomato and Lemon Mascarpone Tart 2 1/4 cups all purpose flour 1 teaspoon salt 1/4 cup water 3/4 cup organic shortening 1 cup fresh basil leaves 1. Line a baking sheet with parchment & set aside. Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven. ![]()
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