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Tomato Tart: 2 Ways

  • September 30, 2011
  • 8:04 am

Tomato tart with caramelized onions, goat cheese and thyme by Eve Fox, Garden of Eating blog, copyright 2011

My husband and I were divided in our opinions – I thought the goat cheese version was tastier while he favored the gruyère. It’s a fortunate difference of opinion since we each have our eyes on the leftovers of our respective favorites…

Tomato tart with caramelized onions, gruyere and thyme by Eve Fox, Garden of Eating blog, copyright 2011

Either way, this tart is easy and scrumptious. The puff pastry makes it look and taste decadent with extremely minimal work on your part. Effortless gourmet…

Tomato tarts and green salad by Eve Fox, Garden of Eating blog, copyright 2011

Tomato Tart
Makes one tart

Ingredients
* 1 sheet puff pastry, defrosted
* 2 medium or 1 large tomato, cored and sliced (not too thick – you want to avoid too much weight or liquid as it will make the pastry soggy)
* 2-3 branches fresh thyme
* 4 oz goat or gruyère cheese
* 1 large onion, sliced
* Extra-virgin olive oil
* Freshly ground black pepper
* Sea salt
* Handful of toasted pine nuts

Directions
1. Preheat the oven to 375 degrees F. While you’re waiting for the pastry to defrost, sautée the onions in a frying pan in olive oil until translucent. Splash with a little balsamic vinegar and continue to cook another 1-2 minutes.
2. Lay the sheet of puff pastry out on a parchment paper-lined baking sheet. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking.
3. Spread a layer of whichever cheese you choose on the pastry. Top with the onions, then arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with pepper. If using gruyère, reserve a little cheese to sprinkle over the top.
4. Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, 30-40 minutes. Season with salt and serve.
Serves 4-6 as an appetizer or 2-3 as a main course
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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

67 comments

+ add your own
4:15PM PDT on Apr 12, 2013

using puff pastry is a fantastic idea! it'll be a nice change from using pizza dough...and much quicker!

12:47AM PST on Mar 3, 2012

I never thought to use puff pastry for a tart. All the tarts I've made were with traditional pie crust layered into a pie plate.

3:50PM PST on Dec 3, 2011

Tomato tart - YUMMY!

10:14AM PST on Nov 17, 2011

thanks

10:37AM PDT on Oct 20, 2011

I also make tart using mozzarelle cheese and tomatoes, really lovely. Jus-rol pastry have great ideas for using their ready made frozen pastries.

7:16AM PDT on Oct 17, 2011

Thank you

4:21PM PDT on Oct 16, 2011

Looks and sounds yummy!

7:13PM PDT on Oct 13, 2011

I will be trying this tomorrow with a salad for quick dinner. Thx!

4:41AM PDT on Oct 11, 2011

thanx

9:41PM PDT on Oct 10, 2011

oh my gosh, looks delicious

I know what's for lunch tomorrow

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