Tomato Tart
Author: 
 
Ingredients
  • 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
Instructions
  1. Blanching and peeling tomatoes:
  2. Bring a pot of water to a boil.
  3. Using a sharp knife, score the round bottoms of the tomatoes.
  4. Boil tomatoes for 30 seconds, then remove and immediately transfer them to an ice bath.
  5. Bt the time the tomatoes cool, the skins should peel off easily.
  6. Arrange the tomatoes on a plate and let them air dry in the fridge for at least one hour.
  7. To make the tart:
  8. Combine the sugar, kosher salt, olive oil, garlic, thyme, vinegar and pepper in a large bowl and stir to dissolve the sugar and salt.
  9. Add the tomatoes and turn gently to coat.
  10. Let marinate at room temperature for 45 minutes.
  11. Position a rack in the center of the oven and preheat the oven to 375*F.
  12. Line a rimmed baking sheet with parchment paper.
  13. Remove the tomatoes from the marinade (reserve marinade) and cut into ¼ inch thick slices.
  14. Arrange the tomato slices in overlapping rows on the lined baking sheet, 6-8 slices to a row.
  15. 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.
  16. Remove from the oven and let cool.
  17. While the tomatoes are roasting, pour the reserved marinade into a small saucepan, bring to a simmer until slightly thickened, about 10 minutes.
  18. Let cool.
  19. On a floured work surface, roll out the puff pastry to a 9 x 13 inch rectangle, ⅛ to 1/16 inch thick.
  20. Prick the dough all over with a fork.
  21. Brush the dough with egg wash and arrange the tomatoes on top in overlapping layers, leaving about a ¾ inch border all around.
  22. Lightly brush the tomatoes with a little olive oil and bake for 30-40 minutes, until the pastry is golden brown.
  23. Remove the tart from the oven and brush the tomatoes lightly with the reduced marinade.
  24. Drizzle with olive oil and finish with fresh herbs and a sprinkling of Maldon salt.
  25. Serve immediately.
Recipe by at https://www.theorangebee.com/tomato-tart-a-delicious-summer-side-dish/