This summer I'm getting to experience an abundant tomato harvest in a somewhat unconventional way - I did not have to do any work. As much as I'd like to learn how to garden, I've had to move 6 times in the past 6 years and have been confined to apartment life all throughout. I long for the day we go on our first house hunt - a backyard with space for a square-by-square garden and the right internal set up for a gas range in my kitchen are non-negotiable must-haves!
A coworker who has been made aware of my yearnings has been more than generous in sharing the fruits of her labor. As a result, I've been given more tomatoes than I know what to do with! I've relished many recent articles concerning "what to do with all those tomatoes" and have challenged myself to add a few new recipes to my repertoire. Today we make a tomato tart!
Tomato Tart is a quintessential addition to a late summer brunch and because of its indulgent puff pastry crust, would pair perfectly with a light garden-fresh salad. Ingredients are few and prep time is minimal - you could whip this up and have it gracing your table in less than 30 minutes. My mouth started watering from the savory aroma that filled my apartment way before this tart was out of the oven, and I was delighted to discover that it tastes just as delectable at room temperature as it would fresh out of the oven. That's what happens when you must photograph before you eat!
Tell me, how are you using up summer tomatoes? I'd love to be inspired by your tips and tricks!
Rustic Tomato Tart
- 1 sheet of puff pastry thawed according to package directions
- 1 egg
- ⅓ cup of arugula pesto store bought will be fine as well
- 1 cup Italian cheese blend I used mozzarella, Parmesan, and Asiago
- 1 large beefsteak tomato cut into 6 round slices.
For the arugula pesto:
- 2 tablespoons roasted unsalted almonds
- 2 medium garlic cloves
- Juice of ½ a lemon
- ½ cup baby arugula
- ½ cup basil
- 2 tablespoons freshly-grated Parmesan cheese
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
- Preheat the oven to 425. Spray a large baking sheet with cooking spray.
- Spread the puff pastry out on a lightly floured surface and roll to 8x12'' rectangle. Fold the sides over about ½'' to make a crust border. Crack the egg into a small bowl and brush lightly over the dough. Place on a greased baking sheet and prick all over with a fork. Bake for 8-10 minutes until its lightly golden brown.
- While the pastry bakes, slice your tomatoes, prepare cheese, and make your pesto.
- Spread ⅓ cup of pesto over the base of the pastry. Sprinkle ½ cup of cheese mixture over the pesto. Add the 6 tomato slices, then top with the remaining cheese.
- Bake for an additional 8-10 minutes until the tart is golden brown and the cheese has melted. Serve immediately or at room temperature.
For the arugula pesto:
- Combine the nuts and garlic in a food processor. Pulse until a course mixture forms. Add the lemon juice, arugula, and basil. Slowly add the olive oil while pulsing until loose paste forms. For this tart, I like more of a paste-like texture for the pesto to minimize liquid on the tart. Stir in the cheese, salt and pepper. This will keep in a airtight container in your fridge for up to 5 days.