Seems recently when I've made something and then decide to share it here that I see it popping up other places! It's no different with this dish. There are so many Tomato Tart recipes … as many as there are households! So many options, so many flavor combinations, so much experimentation left to do … so I'm just adding to your "choosing dilemma". Good luck!
I found this recipe in the September 2010 issue of Martha Stewart's Everyday Food. The flavors are wonderful. (I spent way too much time trying to find a link to the recipe so I apologize in advance for not supplying that.) Serve this as an appetizer (you could even cut the pastry dough into rounds with a biscuit cutter) or as we did as a side dish to grilled chicken.
Puff Pastry! I let it sit out too long so it stuck together. I used a rolling pin to flatten it and it was perfect!
Mix a little sour cream with some stone-ground mustard … (I used Dijon because that's what I had.)
… and spread it on the crust, then turn up the edges.
Leeks are one of my favorite things. The flavor is mild, yet present. And I love the shape of a 'lemon' that the inner leaves make. Look close … you can see it.
For this recipe, cut the leek in half lengthwise from the white end up, making sure to rinse out any sand between the leaves. Cut it across into small slices and sauté it in olive oil. You could also use an onion. Layer that on top of the pastry.
Cut grape tomatoes or small cherry tomatoes in half and layer them on top of the leeks, finishing with salt and pepper.
Pop that gorgeous baby in the oven for about 25 minutes. As soon as you take it out, top it with a little goat cheese.
If you're lucky enough to have fresh basil in the garden, grab some. I have a pot in my kitchen window right now because the weather has been warm. As soon as it cools off, it will die. It always does. That's life.
Julienne the basil by rolling the leaves together then cutting across in slices and layer the basil on top of the cheese.
Ken isn't usually a Tomato Guy, but he loved this. And that is saying something.
I did a little research online and found that many people complain about a soggy crusts when they make tomato tarts. I can certainly understand why. I mean, after all, tomatoes are juicy! That's one of the reasons we like them! However, there are a few things you can do to prevent sogginess if you want:
- prebake the crust for about 7 minutes, then add the other ingredients and finish baking it. Could work.
- put a layer of grated cheese (think Parmesan or even gouda or gruyère) directly onto the crust before adding the leeks or tomatoes. Sounds good to me.
- Don't cook the tomatoes on the tart, but add them raw after you pull the crust out of the oven. I don't care so much for this idea because I love the flavor of the roasted tomatoes.
- Lightly sauté the tomatoes in a skillet, then add them to the cooked crust, top with the goat cheese, and herbs and serve immediately. (Or roast the tomatoes separately, then add to the crust.)
- I think THESE tomatoes would be fabulous on a tart!
Feel absolutely free to choose any of these options. You'll probably meet with success. However … the flavor is so good with no adaptations that I think you won't even notice a soggy crust! Ken didn't!!