I cannot wait to make this tomato tart.
Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish
- 1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
- 1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
- 1-2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh marjoram
Prepare tart:
Preheat oven to 400 F. (200 C.)On a lightly floured surface, roll out dough to 1/4” thickness. Pierce dough all over with a fork, leaving a 1” border in tact. Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes. Bake in oven until lightly golden, 12-15 minutes. Remove from oven, but do not turn off heat.
Arrange tomato halves, cut-side up, on crust, leaving the 1” border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper. Return to oven and bake 15-20 minutes, or until crust is golden brown. Remove tart from oven, and transfer to serving platter. Garnish with fresh marjoram (or basil) and serve immediately.
For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens.
OM NOM NOM NOM!!!!!
Too pretty to eat!
