I know, I know. You’re probably thinking, “enough with the tomatoes!!” But I can’t seem to stop… Bear with me, though, we’ll be on to winter squash and root veggies ad nauseum soon enough.
I made these two tomato tarts with a green salad for lunch today. I can’t help thinking of this lovely meal as summer’s “last gasp.” The last tomatoes from the garden, the last arugula (I pulled the plants out this morning), the last few heart-breakingly crisp little cukes from our quickly withering vines…
The tarts were inspired by one that a friend made for us this summer. The original recipe, which is much simpler than the one below – just pastry, tomatoes, thyme, olive oil, salt and pepper, is from
Canal House Cooking Volume No. 4: Farm Markets & Gardens – a delicious set of cookbooks.
While the Canal House tart was delightful, I had a hankering for something a tad more substantial and less appetizer-like today.
I also had a big hunk of gruyère cheese that was not getting any younger and a simple chevre that I had no other plans for. And since the package of puff pastry I’d bought came with two sheets, I thought, “why not try this tart two ways?” So I made one with the goat cheese and one with the gruyère. But that is where the differences end, otherwise, they were identical.
It’s important to use only the best tomatoes — you want something really sweet and rich for this since the flavor will be first and foremost.
I am a huge fan of caramelized onions (though to be honest these were not truly caramelized, just sautéed with salt, pepper and a splash of balsamic vinegar) so I thought some alliums would make a nice addition, too.
The resulting tarts were mighty toothsome. I loved the addition of the cheese and the sweet onions. My only regret was that I had not thought to scatter some pinenuts on them (so I’ve added that in the recipe below).