Everything tastes better with a dash of sass

August 4, 2014   •   admin

Try This Cheat + Avoid A Meltdown

 

If there’s one thing that is totally acceptable to buy from the supermarket, it’s puff pastry. The reasons are two-fold. First, it takes a lot of time, patience and skill to laminate dough (folding it with butter to make hundreds of pillowy layers, a process that is just asking for a kitchen meltdown). And the kind from the supermarket always comes out perfectly. It’s the most predictable dough out there.

Once it’s thawed (but still very cold), you can do a number of things with puff pastry. Fill it with chocolate and make croissants, roll it with spinach and feta for spanikopita, encase hot dogs for pigs in a blanket. Yesterday, I made a tomato tart.

 

Here it is:

Tomato Tart

Add the accoutrements (basil + parm).

photo 3

 

Tomato Tart
Author: 
Recipe type: Pretty easy
Cuisine: Buttery
Prep time: 
Cook time: 
Total time: 
Serves: Depends on how much you can eat. I'd say four people.
 
This recipe was adapted from Saveur's Herbed Tomato Tart recipe. Instead of cooking the tomatoes and puff dough separately and then assembling, I just threw it all together and baked it off.
Ingredients
  • 1 sheet of thawed but cold puff pastry dough
  • 25 cherry tomatoes, halved
  • 3 tbs mixed chopped herbs (I used basil, parsley and chives)
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan and chiffonade of basil to sprinkle over top
Instructions
  1. Preheat oven to 375.
  2. Place thawed puff dough on a greased baking sheet, roll it out dough until it is about an 11X11" square. Fold ½" of the dough over each side toward the middle (like a square pizza crust). Secure the folds by crimping with a fork. Put the prepped dough back in the fridge.
  3. Combine tomatoes, extra virgin olive oil, herbs, salt and pepper in a bowl. Taste for seasoning.
  4. Take dough out of fridge and carefully arrange tomatoes inside the puff folds. Sprinkle salt over the folds/crust and place into the oven. Bake until crust has puffed above the tomatoes and is golden brown and crisp (about 25 minutes).
  5. Serve hot or at room temp. Sprinkle with basil and Parmesan to finish.

 

Save the extra puff dough for your next dinner party. Or make a second tart and invite me over.

XO,

Ariel

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