Tomato Tart ~ A Delicious Summer Side Dish
- 2 days ago
- 3 min read
The credit for this Tomato Tart goes to Jose Andres. I’ve been following Andres, founder of World Central Kitchen, for quite some time now. He is not paying me to write this or share his recipe. But – hey, “Jose…..wanna collaborate?” In 2019 he published “Vegetables Unleashed”. This recipe is from that book. If you are not familiar with this chef and humanitarian extraordinaire, read about him here. My dream of one day being able to work with his World Central Kitchen to feed those in need came true in 2023 when the devastating fire wiped out the historical town of Lahaina, on the island of Maui in Hawaii. That's another story for another day.
Have you noticed how summer brings a seasonal bounty of fresh veggies and fruits. Tomatoes to be exact. You do know, tomatoes are considered fruit since they have seeds!
Jose likes to make this tart in September when the tomatoes are at their fullest flavor. I could not wait that long! I will be making this delicious tomato tart until there are no more fresh tomatoes at my local farmers markets. The best reason to love this tart is that it can be served as a side dish, the main course, for breakfast, or eaten as a snack. Cooking the tomatoes separately in the oven beforehand concentrates the flavor and sweetness of the fruit.
I topped the tart with fresh herbs from my garden, rosemary, basil, oregano and thyme. Maldon salt is my favorite, flaky salt and tossing a bit on top of the cooked tart is perfection! I am so happy that Jose uses Maldon salt too! Great minds…….Enjoy!
Tomato Tart
Author:
Jose Andres
Ingredients
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
1 large sprig thyme
1/2 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
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.
By 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 1/4 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, 1/8 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 3/4 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.
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