This tart is very simple to prepare, especially if you make use of premade puff pastry. The recipe comes from the Milk Street Vegetables cookbook. The library had it as a new acquisition and seeing Christopher Kimball's name on it was a selling point. You just can't go wrong with America's Test Kitchen.
This could be a lunch it was so filling and tasty. I made it as an experiment to see if we wanted to have it with wine one night. Oh yes. This will make an appearance in our kitchen again soon.
1 pound plum tomatoes, cored and sliced crosswise in 1/4 inch slices
1/2 a red onion, halved and thinly sliced
salt and pepper
1 sheet frozen puff pastry (thawed of course!)
2 TB Dijon mustard
4 ounces Gruyère or provolone cheese shredded (1 cup)
1/2 cup pitted black olives OR green olives OR a combo
1 TB olive oil
* Don't use regular round tomatoes in this recipe. The plum tomatoes are firmer.
Heat oven to 450 F. Line a large rimmed baking sheet parchment paper.
Combine tomatoes and onion with salt and pepper in a large bowl. With a rolling pin roll out puff pastry into a 10x14 inch rectangle. Place pastry on parchment paper.
Using a paring knife score a one inch frame around edge of pastry. Then poke holes in the pastry with a fork avoiding the edge. Spread mustard on the pastry, then sprinkle with cheese.
Using a slotted spoon distribute tomato-onion mixture evenly on top of cheese; discard the leftover liquid. Sprinkle with olives and drizzle with oil. Bake until pastry is golden brown. About 15 to 20 minutes, be careful not to burn! Let cool for 10 minutes.
Sharing with Marg at The Intrepid Reader for Weekend Cooking.
What a lovely looking dish! Spreading mustard on the pastry for a tomato tart is a really good trick -- I learned it from the book "Simca's Cuisine." Simca was Julia Child's partner for the 2 volumes of "Mastering the Art of French Cooking," and then wrote a cookbook on her own, and it's a good one though nowhere near as successful as "Mastering..."
ReplyDeletebest... mae at maefood.blogspot.com
Thank you, Mae. It was so good. I didn't know about the mustard trick but it worked well.
DeleteI have this cookbook! Now I need to look up the recipe. I almost always have puff pastry in the freezer. And, hummmm, I have Gruyère and the rest of the ingredients the house except tomatoes ... I could run to the store?!
ReplyDeleteBFR - Oh cool! I am planning on trying a potato salad recipe from this book as well. Don't forget to use plum tomatoes!!
DeleteI would love this minus the olives. I eat almost everything but not olives!!
ReplyDeleteJackie, I would leave olives off your side of this tart :-)
DeleteI got this book from the library, probably should just buy it! Absolutely loved it. That tart sounds so good!
ReplyDeleteClaudia, I love getting cookbooks from the library just to see if I'd like to own them. There are quite a few good recipes in this book.
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