Bake for 15 minutes. Oh, and I love the way the French write “Inspiration” on the package. lay down the puff pastry on your baking tray. Directions. Plenty. You chiffonade the basil (see How to Chiffonade Basil) before scattering the thin strands atop the cheese. Try it as an appetizer or main dish. My wife and I loved the end result. No tomato leakage through the crust, crust was wonderfully crisp, even as leftovers. It’s as thick as Greek yogurt, but has more fat and acid, so it can be cooked. Reply, Do you think quark or maybe farmer’s cheese would be a good swap? finely grated Gruyère, or another Swiss-style cheese, or 2 tablespoons flat-leaf parsley and 2 to 3 teaspoons minced fresh thyme, plus additional fresh herbs to chop and scatter over the finished tart. Bj! She uses her delicious recipe for an olive oil crust, which would probably work just as well for a free-form tart, as it’s very forgiving! Merci! They have French names but are probably made here. (Mine took 30 minutes in the tart pan, and 20 minutes baked freestyle, on the baking sheet.) But, we really love our buttery, flakey pie crust. I also baked the tart for 25-30 minutes and then sprinkled with the vegan parmesan and baked until the parmesan melted (I forget how much longer). This Fresh Tomato Basil Tart works beautifully as an appetizer or lunch. Remove the tart from the oven and sprinkle the tart, including the crust, with the grated Gruyère and bake until the tart is golden brown on top, for another 20 to 30 minutes. Reply, Hi David, It’s not necessary if you don’t want to bother, but I figure that if you’re going to go through the steps of making a tart, you may as well give the filling a little extra attention, if you’re taking the ricotta route. That much butter would probably really flow in the oven. Thanks for the recipe. As Ricotta is not easily available. I think I would also prefer the thyme/parsley option over basil, which sometimes dominates tomatoes, imo. You can find a recipe online. Once the dough was defrosted, I rolled it out then spread it with a filling I made from my fromage frais, my goal being to create a creamy, tangy, herb-flecked layer, where my pretty tomatoes would lay their heads, baking in the oven until moist and flavorful, under a blanket (but not a heavy comforter) of browned cheese. Lovely taste but very rich. Thank you. Reply, Is a 1” tall tart pan deep enough — it looks like your pan is a bit deeper. So if anyone does ask you, I say go for it:). Reply, Years and years ago, there was a smooth cottage cheese in the stores. Scatter with the thyme, and season with freshly ground black pepper. Rutger tomatoes are heavenly grown in the summer in Ohio! ; freestyle) as soon as it's cooled and firm up enough to hold together, slide the tart off the baking sheet and onto a wire cooling rack. But, we really love our buttery, flakey pie crust. Reply, A while back, Monoprix at St. Paul was selling those giant bunches of Italian basil, and I kept buying them, although they didn’t show up in subsequent years. Place your pastry sheet on either a stoneware baking sheet, or on a parchment lined sheet. To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Slice the tomatoes into 1/2" slices. Would a mix of almond and coconut flours work? I do another rectangular pie where I score the puff pastry like drawing a picture frame and blind bake it with an egg wash and sprinkle of Maldon salt. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants, http://parisbreakfasts.blogspot.com/2019/08/august-paris-letter.html, https://www.foodnetwork.com/recipes/homemade-fromage-blanc-3645530. Reply, Where I’m from, tarte à la tomate is the simplest thing: homemade pie crust, Dijon mustard, tomatoes. Tip: don’t turn it over until you’re ready to serve, or else the crust gets soggy. According to their website, a full cup of unbleached flour weighs 120 grams so, I should weigh out 180 grams to make one and a half cups or use 210 grams? Bake 20 to 30 minutes. Trader Joe’s also has a decent frozen puff pastry dough that doesn’t have preservatives or anything like Pepperidge Farm’s. Cut cherry tomatoes in half, add salt and pepper, a squeeze of lime juice, chopped basil, and grated Parmesan cheese — that’s it. Great way to use all these summer tomatoes! Everyone raved about it and it was almost all gone before it made its way around the table! One can never have too many tomato pie/quiche/tarts during the summer! I haven’t tried or tested other dairy products (or products like Boursin, etc) but if you do, feel free to let us know in the comments how they work out. In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Love it! The filling can take a lot of herbs. It was quite easy (including the pastry) and very tasty. It can also be baked in a stoneware quiche dish or on a baking sheet. Aug 27, 2019 - Team garden-ripe tomatoes with fresh basil to make this wonderfully cheesy tart. Holiday Gift Idea! Reply, I made this last night for a beekeeping meeting potluck. But I also had some beautiful tomatoes on hand, and a tub of fromage frais (fresh spreadable cheese), which the universe seemed to be telling me that I should make a tart out of. But this is often my issue on another tomato topped dish I make – I’ve taken to just making it sans crust which works but here you want a crust! A savory tomato tart with pesto cream cheese and an assortment of heirloom tomatoes baked in a buttery flakey puff pastry crust. - cut a large rectangle of puff pastry and place it … I know that some pie crusts are available already rolled out and frozen (and some sold in “sticks”) but as for brands, I can’t really answer. If you do try one of those, or another, let us know how it works out. I have used less cheese but may use more. And, a perfect crust. De novo! Reply, i’m dairy-free and used a savory cashew creme I make and it worked perfectly fine, as usual. I’ve seen them advertised but the price is so steep. I think the one you used though looks great! Reply, Would rave, but writing a comment is a huge nightmare. But it didn’t run out the way a quiche would have. The first time I used a solid tart pan, which is a standard in French households (either in metal or stoneware). American in Paris planning to prepare this for her French friend (so the tomato tart bar is set high!) Put the cherry tomatoes into a bowl and toss with the thyme leaves, the olive oil … Reply, I so wish we had fromage frais in the US (other than at Zabars which is too far from me). There are a number of dairy alternatives out there so appreciate your reporting back on which worked! 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