Tomato Tart

One of the many reasons I love parties is the food, specifically the appetizer selection of food. I love hand held things whether it’s sweet or savory. Unfortunately in my normal weekly diet I don’t eat a ton of hand held foods, something I obviously need to change.
Tomato tart is one of my favorite handheld foods, how could you not love flaky pastry topped with a cheesy spread and tomatoes, its food from the heavens. And it always disappears whenever I serve it.

What tomatoes do you use to make a tomato tart?

I prefer to use Campari tomatoes or Heirloom, in this one I used mini heirloom and Campari, I love throwing in different colored tomatoes since I think it looks prettier. But feel free to use whatever you have on hand, just use fresh, not canned.
How do you dry tomatoes?

Tomatoes have a very high % of water, and more water means you could end up with soggy pastry- the horror!! So take your time in drying the tomatoes.

To dry your tomatoes line a cookie sheet with two layers of paper towels. Then slice the tomatoes about 1/4 inch thick laying them in an even layer on top of the paper towels, sprinkle a little salt on top then place two more layers of paper towels on top.

Let them sit for 25-35 minutes, then flip the tomatoes over and sprinkle a little more salt and add two new layers of fresh paper towels on top and let them sit for another 25 minutes. At this point, your paper towels should be very wet.

Tomato Tart
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

•     1 sheet store-bought puff pastry dough, thawed
•     1 cup grated gruyere cheese
•     2 tsp Dijon mustard
•     1 egg, mixed with 1 tablespoon water (egg wash)
•     2 tbsp fresh minced herbs (or 2 tsp dried) e.g. basil, chives, dill, oregano
•     1 pint cherry or grape tomatoes (about 20), cut in half
•     1/2 cup grated fresh Parmesan cheese
•     1/2 tsp minced garlic (or 1/8 tsp. garlic powder)
•     2 tsp capers, rinsed and drained
•     1 1/2 tsp olive oil
•     salt and pepper to taste

Instructions

1. Preheat oven to 400F.
2. PRE-BAKE THE PUFF PASTRY: Line a rimmed pan with parchment paper. Unfold the puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches and 1/8 inch thick. Score a line 1/2 inch in from all sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the eggwash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
3. MAKE TOMATO TOPPING: Squeeze handfuls of the tomato halves over the sink to remove most of the juice and seeds (this will help prevent the tart becoming soggy). Place in a bowl. Add oil, capers, garlic, herbs, salt and pepper. Mix together. Taste and add a pinch of sugar if needed.
4. ASSEMBLE TART AND BAKE: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. Serve warm . Can be made ahead - Note 1.  

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