Roasted Tomato Tart
with Gruyère, goat cheese and fresh herbs

By Marla Hertzman, of Love thy Carrot: real food made with love
www.lovethycarrot.com

What says summer better than a tart made with fresh-from-the-garden tomatoes? Flaky puff pastry, soft melted cheese, and the sweetness of roasted tomatoes make this dish a winner. Makes ¬¬¬¬¬¬6 appetizer servings 1 sheet (from a 450g pkg) frozen butter puff pastry, thawed
10 tomatoes, any variety or combination, cut into 1/2-inch slices
2 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp sea salt or kosher salt
1/4 tsp freshly ground black pepper
1 large egg, beaten
1 cup shredded Gruyère or similar Swiss-style hard cheese
1/2 cup chèvre (soft goat cheese)
2 tsp chopped fresh basil leaves
2 tsp chopped fresh thyme leaves Line two rimmed baking sheets with parchment paper; set aside. On a lightly floured surface, roll out pastry to a 10-inch square; transfer the pastry to one of the prepared pans. Using a fork, prick the pastry all over; refrigerate for 30 minutes. In a large bowl, gently toss the tomatoes with the oil, garlic, salt and pepper. Spread the tomatoes evenly onto the second prepared pan. Roast the tomatoes in a 400° F oven until slightly charred and shrivelled, about 30 to 40 minutes. Let cool. (You can make the tomatoes ahead and refrigerate them in an airtight container.) Bake the pastry in a 400° F oven until lightly golden and puffed, 12 to 15 minutes. Let cool slightly. Do not turn off the oven. Brush the pastry evenly with some of the beaten egg. Sprinkle the Gruyère and chèvre on top, leaving a 1-inch border all around. Arrange the tomatoes on top of the cheese. Sprinkle with the basil and thyme. Return the tart to the oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes. Cut into squares. Serve warm or at room temperature.
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