Tomato Tarts
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Tomato Tarts
Tomatoes are at their best in late summer. Here in New Jersey, we have Garden State Beefsteak tomatoes. They’re big, juicy, bright red and full of flavor. This recipe for Tomato tarts comes together in an instant and is so simple and delicious.
Pair Recipe with Cacio e Pepe Gnocchi with:
Strawberry Chutney Olive Oil Crostata
Similar Colavita Recipes:
Heirloom Tomato Pie
Roasted Tomato and Herb Sicilian Pizza
Ingredients
Directions
Defrost the puff pastry in your refrigerator according to the instructions on the package.
Cut the tomatoes into ¼” thick slices, making sure you have 8 slices.
Mix the ricotta and feta cheeses together in a small bowl.
Heat your oven to 400°F.
Line a baking sheet with parchment paper.
NOTE: You may need more than one baking sheet to fit all the tarts.
Roll the defrosted puff pastry out onto a clean, lightly floured surface and cut into 8 equal rectangles.
Place the rectangles on the prepared baking sheet.
Place 1 tbsp of the cheese mixture into the center of each rectangle of pasty and spread it evenly in the center.
Add 1 tomato on top of the cheese.
Gently fold the edges of the puff pastry up and over the tomato as best you can. There’s no need for it to be perfect. Repeat with the remaining pastries.
Drizzle the tomatoes with olive oil and sprinkle with sea salt and fresh thyme.
Beat the egg in a small bowl with a tablespoon of water. Using a pastry brush, brush the tops of the puff pastry with the egg wash.
Sprinkle the grated parmesan over the top of the pastry and tomato.
Place the tarts in the oven and bake for 20-22 minutes until the pastry is golden brown.
Remove from the oven and allow to cool slightly before serving.
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Ingredients
Directions
Defrost the puff pastry in your refrigerator according to the instructions on the package.
Cut the tomatoes into ¼” thick slices, making sure you have 8 slices.
Mix the ricotta and feta cheeses together in a small bowl.
Heat your oven to 400°F.
Line a baking sheet with parchment paper.
NOTE: You may need more than one baking sheet to fit all the tarts.
Roll the defrosted puff pastry out onto a clean, lightly floured surface and cut into 8 equal rectangles.
Place the rectangles on the prepared baking sheet.
Place 1 tbsp of the cheese mixture into the center of each rectangle of pasty and spread it evenly in the center.
Add 1 tomato on top of the cheese.
Gently fold the edges of the puff pastry up and over the tomato as best you can. There’s no need for it to be perfect. Repeat with the remaining pastries.
Drizzle the tomatoes with olive oil and sprinkle with sea salt and fresh thyme.
Beat the egg in a small bowl with a tablespoon of water. Using a pastry brush, brush the tops of the puff pastry with the egg wash.
Sprinkle the grated parmesan over the top of the pastry and tomato.
Place the tarts in the oven and bake for 20-22 minutes until the pastry is golden brown.
Remove from the oven and allow to cool slightly before serving.