Tomato Tart With Parmigiano Rosemary Crust Recipes

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

TOMATO TART WITH PARMIGIANO-ROSEMARY CRUST

Steps:

• Preheat oven to 400°; butter and flour an 11-inch tart pan with a removable bottom.
• Place each tomato on its side; cut into ¼ inch slices.
• Line a rimmed baking sheet with paper towels.
• Place 1 layer of tomato slices on the paper towel; spread additional paper towels on the slices, and continue stacking the tomatoes.
• Cover the top tomatoes with paper towels.
• Press on the tomatoes gently so that they will release their juices.
• Set aside to drain on the paper towels for at least 30 minutes.
• Place 2 pieces of plastic wrap next to each other on a flat surface; sprinkle with flour.
• Place the pie pastry on top; sprinkle with flour, and cover with 2 more pieces of plastic wrap.
• Using a rolling pin, roll out the dough to become a 12-inch circle.
• Remove the top piece of plastic wrap; invert the dough, and center the dough in the tart pan.
• With the plastic wrap still attached to the dough, use your fingers to press the dough to fit the pan.
• When the dough is well fitted into the tart pan, peel off the plastic wrap.
• Patch any holes with pieces from the overhanging dough and then fold any excess dough back onto the dough at the sides of the pan to make the sides of the crust thicker.
• Prick the crust in the bottom of the pan with the tines of a fork.
• Place the crust in the refrigerator to chill for 15 minutes.
• Bake the crust for 5 minutes; remove the partially baked crust from the oven and sprinkle with ¼ cup cheese and the rosemary.
• Arrange the drained tomato slices in concentric circles on top of the cheese, overlapping them as if spreading out a deck of cards.
• Bake for 40 minutes, until the tomatoes begin to brown on their edges.
• Remove from the oven; sprinkle the remaining cheese over the tomatoes; return to the oven and bake for an additional 10 minutes, until the cheese is golden.
• Remove from the oven and cool on a rack; when cooled, slip off the outer ring of the tart pan.
• Using a long, flexible knife, separate the crust from the bottom ring of the tart pan and slide the tart onto a large serving plate.
• Slice into wedges and serve; serve warm or at room temperature.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.