You guys, I’m in deep. ย I’m in the middle of some pretty serious Instagram stalking. ย I’ve gone down the rabbit hole.
I’ve followed a comment on my friend Whitney’s feed and now I’m well into some stranger’s Instagram wedding album, some weird dude’s pet snake, and did you know there’s a whole Ryan Gosling thing going on on Instagram? ย Of course there is. ย Also, there are just so many selfies of strangers I have to marvel at! ย Gosh. ย I’m in it.
It’s usually when I’m in deep that I start to think about the other side of the coin: ย someone losing themselves in my Instagram feed. ย What would they think? ย Geez, this girl eats a lot of food. ย Geez, this girl likes to stack food and take pictures of it. ย How many pictures of a desk can one person take? ย A lot. ย Ok… she has a cat. ย And cocktails. ย And she likes cookies. ย And she’s been to New Orleans.
That’s about the long and short of it.
Whatever we do, let’s not think about the former bosses, and ex-boyfriend’s new girlfriends that are probably scrolling through our feeds. ย Actually… maybe weย doย want to think about them, and hope they’re hungry when they run across this picture of our Heirloom Tomato Tart.
We’re here to inspire, right? ย …and occasionally flaunt our flakey crust and lip gloss.
I like a cacophony of ingredients. Savory this time! Tomatoes of two kinds, fresh basil and thyme, fresh goat cheese, and the makings of a simple sundried tomato spread.
This Sundried Tomato Pesto is really the secret sauce of this tart.
We combine sundried tomatoes, garlic, a chili pepper, salt, and sugar and make an intense tomato spread. ย It’s seriously delicious! ย This recipe makes enough for two tarts. ย If you just make one tart, then you’ll have enough spread for tomorrow’s breakfast toast.
We’re building these gorgeous tomato flavors atop a chilled piece of puff pastry. ย Flakes for days, friends. ย Flakes for days.
Spread is spread.
I like to the drain the sliced tomatoes by placing them on a paper towel. ย I also like to remove some of the seeds from the sliced cherry tomatoes. ย This helps the tomato stay crisp with no chance of sog.
Sundried spread, fresh basil, and fresh goat cheese. ย Layered.
Tomato time! ย Thyme time! ย Salt and pepper for good measure.
After some oven-time, this tart is flakey, golden brown, and summer-lush. ย We’re talking crisp, flavorful, herby, tomato YESSS! ย So good and so easy to make pretty! ย The tomatoes do all the work. ย Win!
Heirloom Tomato Tart
makes 1 9×9-inch tart
adapted slightly from The Guardian
For the Sundried Tomato Pesto Sauce:
(This will actually make enough sauce for two tarts. ย Either double the Tart ingredients below, or reserve the extra sauce for topping on toast, eggs, or pasta. ย It’s delicious.)
1-8 ounce jar sundried tomatoes, some of the oil reserved
2 cloves garlic, peeled
1 small red chili, seeds remove and coarsely chopped
big pinch of granulated sugar
1 scant teaspoon salt
3 to 4 tablespoons olive oil from the sundried tomato jar
For the Tart:
1 9×9-inch sheet all-butter puff pastry, thawed but still cold
small handful fresh basil leaves
4 ounces goat cheese
3 small heirloom tomatoes, sliced about 1/4-inch thick and drained on paper towels
handful of cherry tomatoes, sliced in half and seeds removed
1 tablespoon fresh thyme leaves
olive oil
To make the Sundried Tomato Pesto Sauce, combine sundried tomatoes, garlic cloves, chopped chili, sugar, salt, and oil in the bowl of a food processor. ย Blend until combined, but still slightly coarse. ย The mixture does not need to be completely smooth. ย Taste and season as needed.
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. ย Line a baking sheet with parchment paper and set aside.
Unfold a chilled sheet of puff pastry. ย Roll lightly with a rolling pin just to flatten completely. ย Place on the prepared baking sheet and spread about half of the pesto sauce over the puff pastry, leaving about a 1/2-inch border around the edges. ย Coarsely tear basil leaves over the sauce. ย Crumble goat cheese over the sauce. ย Arrange heirloom tomatoes in a single layer over the goat cheese and press down slightly. ย Try to cover as much of the sauce as possible as it can burn in the oven if exposed. ย Add a few cherry tomato halves. ย Sprinkle generously with fresh thyme and drizzle with olive oil.
Bake for 15 to 18 minutes until puffed and golden brown. ย Remove from the oven and allow to rest for at lease 10 minutes before serving. ย
source: ย The Guardian
114 Responses
hi!
could you prepare this ahead of time and have it waiting in the fridge until guests arrive, or would it not “puff” properly?
I made this tart three times and each time it was a flavourful tart but really soggy! What am I doing wrong? Does the puff pastry need to be thicker maybe? How thick should it be? I drained the tomatoes. Even removed the pulp in the tomatoes in case that was it. Anyway, I would like to make it again as my garden tomatoes are so wonderful right now I want to showcase them… Any insight would be great.
Made this for dinner tonight. It’s just as delicious as it looks. My roommate is not a tomato fan and she gobbled up half the tart.
Is it possible to freeze this tart and thaw for serving later?