Before tomato season is over. You have to make this! This is a sweet and savoury tart, where the tomatoes are broiled till they are are almost on the verge of exploding. Every bite causes the tomatoes to explode in your mouth. Together with a buttery puff pastry, you get a mixture of juicy sweet tomatoes with buttery and flaky puff pastry. Hello fall.
Now a days you can probably get tomatoes all year round in the supermarket so well yea, you can technically make them any time of the year. At least I would make them any time of the year because they are so good and visually the red slightly blistered tomatoes look beautiful. For this tomato puff pastry tart, make to sure to get the smallest grape tomatoes that you can possibly find and make sure to use fresh herbs.
The original recipe from smitten kitchen has a few more steps compared to mine. I was simply too lazy to follow word for word and came up with my short cut version. Even then however this tart does take a longer time to prepare than most other tarts, simply because you have to separate the crust preparation from the tomato filling preparation. Let me assure you however that every step is worth the time and effort. I had already cut short the preparation time by using store bought puff pastry! (I got the best quality puff pastry because I believe the butter and the ingredients used are better, which will also result in a tastier crust, plus the time and effort it takes to prepare this tart deserves a high quality ready made puff pastry!)
I made this in a tart tin for the Husband and I for dinner. You could double the portion and bake them using the oven pan. It will serve about 6 people as a main course if you bake them in a big tray pan. Or for about 8 people as a snack/ finger food. They will look gorgeous as party food and will definitely impress your guest! I also used orange tomatoes to add a pop of colour to the tart. The original recipe called for only red tomatoes.
The final result looks almost too pretty to be eaten. Of course the Husband and I devoured the whole tart. I was never really a big fan of warm whole tomatoes (tomato sauce does not count), I don’t know why. It just the way it is. But these were so good. I could have broiled tomatoes with herbs everyday now! The warm tomatoes exploding in your mouth and the buttery and garlicky puff pastry is like dipping garlic bread in hot tomato soup. Except there is more bite to this then drinking hot tomato soup!
Recipe adapted from Smitten Kitchen
Serves 2 (as a main course)
Bake in 11″ tart pan. (Or baking pan)
1 clove garlic, finely minced
2 tablespoons olive oil, plus an extra drizzle for the garlic
1 42cm x 24cm (270g) sheet puffed pastry ( I used store bought ones)
1/4 cup finely grated Parmesan cheese
1 tsp capers, finely chopped
1 pounds (500g) small cherry or grape tomatoes
1 tablespoons finely chopped flat-leaf parsley
1 tsp finely chopped fresh chives
1 tsp finely chopped fresh oregano
Preheat oven to 375 Degree F (190 Degree C). Gently roll puff pastry out into the size of the tart pan then place the pastry sheet into the pan. Gently pressing the sheet to the bottom and sides of the tart pan. Remove the excess pastry over the side of the pan. Lay parchment paper over the pastry sheet and fill it with weights. You could use dried beans or rice. Bake pastry for about 20mins.
Remove baked crust from oven and remove weights and parchment paper. Deflate any part of the pastry that bubbled with a knife.
Place finely minced garlic in a little bowl with olive oil. Mix well. Then spread oil and garlic over the crust. Sprinkle grated parmesan and season with salt and pepper. Return to over and bake for another 10-15mins. Still pastry turns golden. Set aside and let it cool.
Change heat of oven to top heat (broiler). In a large bowl, add tomatoes, capers, oil, salt and pepper. Mix well. Pour tomatoes into a baking pan and broil for about 10-15mins till tomatoes bubbled (where the skin from the tomato slightly separates)
Increase oven heat to 425 degree F (218 degree C). Transfer the tomato mixture to the cooled tart shell, without the tomato juice, make sure tomatoes are in one layer. Sprinkle with the three herbs. Return the tart to the oven and bake it till hot, about 10 minutes. Let cool slightly before cutting into it.