Tomato Tart
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 large sprig thyme
- ½ teaspoon sherry vinegar, or substitute white wine or champagne vinegar
- Freshly ground black pepper
- 6 medium tomatoes, about 4 pounds, blanched and peeled
- One package frozen puff pastry, thawed but still cold
- 1 egg, beaten for egg wash
- Extra-virgin olive oil for brushing
- Fresh herbs such as thyme, basil, rosemary, parsley for garnish
- Maldon Salt
- Blanching and peeling tomatoes:
- Bring a pot of water to a boil.
- Using a sharp knife, score the round bottoms of the tomatoes.
- Boil tomatoes for 30 seconds, then remove and immediately transfer them to an ice bath.
- Bt the time the tomatoes cool, the skins should peel off easily.
- Arrange the tomatoes on a plate and let them air dry in the fridge for at least one hour.
- To make the tart:
- Combine the sugar, kosher salt, olive oil, garlic, thyme, vinegar and pepper in a large bowl and stir to dissolve the sugar and salt.
- Add the tomatoes and turn gently to coat.
- Let marinate at room temperature for 45 minutes.
- Position a rack in the center of the oven and preheat the oven to 375*F.
- Line a rimmed baking sheet with parchment paper.
- Remove the tomatoes from the marinade (reserve marinade) and cut into ¼ inch thick slices.
- Arrange the tomato slices in overlapping rows on the lined baking sheet, 6-8 slices to a row.
- Drizzle a little of the marinade on top of the tomatoes and bake until they are roasted and start to get a little color, about 30 minutes.
- Remove from the oven and let cool.
- While the tomatoes are roasting, pour the reserved marinade into a small saucepan, bring to a simmer until slightly thickened, about 10 minutes.
- Let cool.
- On a floured work surface, roll out the puff pastry to a 9 x 13 inch rectangle, ⅛ to 1/16 inch thick.
- Prick the dough all over with a fork.
- Brush the dough with egg wash and arrange the tomatoes on top in overlapping layers, leaving about a ¾ inch border all around.
- Lightly brush the tomatoes with a little olive oil and bake for 30-40 minutes, until the pastry is golden brown.
- Remove the tart from the oven and brush the tomatoes lightly with the reduced marinade.
- Drizzle with olive oil and finish with fresh herbs and a sprinkling of Maldon salt.
- Serve immediately.
Recipe by at https://www.theorangebee.com/tomato-tart-a-delicious-summer-side-dish/
3.5.3251