Italian Food 
Heirloom Tomato Tart
Tomatoes are not just for Ketchup anymore 😉
noun, plural to·ma·toes.
any of several plants belonging to the genus Lycopersicon, of the nightshade family, native to Mexico and Central and South America, especially the widely cultivated species L. lycopersicum, bearing a mildly acid, pulpy, usually red fruit eaten raw or cooked as a vegetable.the fruit itself.
In Italy, I learned so many recipes with Tomatoes at the heart of them. It became almost an obsession to see how creative I can get with this fruit. One of my favorite dishes was the Heirloom Tomato Tart, because of not only how easy it was, but fresh it tasted in combination with herbs of Provence and basil leaves. It’s especially fun to make with a group of friends.
Chef Jade at the Leaning Tower of Pisa
Ingredients
- 3 large heirloom tomatoes cut into 1/4-inch slices
- 3 small heirloom tomatoes cut into 1/4-inch slices
- 2 tablespoon Dijon mustard
- 1 refrigerated puff pastry
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- 1/ 2 teaspoon black pepper
- 1/4 cup crumbled goat or feta cheese
- Fresh basil leaves optional
- ¼ cup olive oil
Instructions
- Position your oven racks so that one is in the center. Preheat to 350 degrees.
- In a colander, put the tomato slices and let it sit for 15 minutes to drain off any excess liquid adding salt will help the draining process you can also pre-roast the slices to par cook and further get excess moisture out. For 10 minutes.
- Add herbs de provence to the dijon mustard with a drizzle of olive oil and then spread the mixture evenly over the refrigerated puff pastry.
- Place crumbled Feta or Goat Cheese evenly on the crust
- Working from the outside in, lay the drained tomato slices in overlapping concentric circles, covering the crust as possible.
- Place the tart on the center rack in the oven, and bake for 45 mins. The liquid will evaporate as the tart cools.
- Remove the tart from the oven, set it on a wire rack, and allow the tart to cool slightly. Add basil leaves.
- Once cool, serve and enjoy!
Notes
Inspired by The Feed Feed
