Go Back
Tomato Tart
Print Pin

Tomato Tart

Oven roasted tomatoes on top of a creamy feta spread with a puff-pastry base. Its a delicious summer dish.
Course Main Course
Cuisine American
Keyword cheese, puff pastry, tomato
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 0

Equipment

  • immersion blender or food processor
  • cooling racks

Ingredients

  • Half batch of rough-puff pastry https://trophyhusbandbakeshop.com/?p=458
  • AP flour for rolling out
  • 8 oz feta, in brine 227 grams
  • 60 grams cottage cheese full fat, fat free, whatever
  • 57 grams olive oil
  • 1¼ lbs Heirloom Tomatoes
  • 1¼ lbs Cherry Tomatoes
  • 1 large shallot Cut into thin slices
  • 8 garlic cloves, unpeeled
  • 10 grams Oregano
  • 20 grams Basil half fresh, half dry
  • 5 grams Oregano
  • 5 grams Curry powder
  • Kosher Salt and black pepper to taste
  • 2 grams red pepper flake

Instructions

Ingredient Prep

  • Preheat oven to 400 degrees Fahrenheit.
  • Core the heirloom tomatoes. Using a serrated knife, slice the heirloom tomatoes into ¼" thick slices.
  • Lay the tomato slices on a baking tray lined with aluminum foil. Add the sliced shallot and unpeeled garlic cloves on top. Sprinkle the mixture with olive oil and season with salt and pepper.
  • Bake for 35 or until the tomatoes are very soft and beginning to burn at the edges. Rotate the pan halfway through
  • While the tomatoes are cooking, Slice the cherry tomatoes in half and place in a bowl. Add a bit of olive oil, salt and pepper to taste. Toss to combine and set aside.
  • Remove the pan from the oven and transfer the tomatoes, garlic, and shallots to a plate to cool.
  • Leave the oven on at 400 and wash and dry the pan to bake the puff pastry.
  • Bring the rough puff pastry out of the fridge for 5 minutes to warm up a bit. If using frozen, let thaw in the fridge overnight before using.
  • While the rough puff is warming up, make the feta cheese spread
  • crumble the feta into a tall sided bowl and add the cottage cheese and spices.
  • squeeze the garlic cloves out of their skins and add to the feta mixture. Season to taste with salt and pepper
  • Using the immersion blender, combine all ingredients until very smooth. If mixture seems to dry, add a little bit of olive oil or the feta brine. Set aside for use later.
  • Dust your work surface with flour. Roll out the rough puff pastry to a rectangle shape roughly the size of your baking tray, roughly ⅛" to ¼".
  • Prick the pastry all over with the tines of a fork so that the moisture has somewhere to escape during baking.
  • Place the dough on a parchment lined baking tray and bake at 400 degrees Fahrenheit for 25 minutes. The dough should be a golden brown all over. Place on a cooling rack to cool.

Assembly

  • Once the rough puff is cooled, spread the feta mixture over the top of the rough puff in an even layer.
  • Lay the cooked tomatoes and shallots on top of the feta mixture. Add the cherry tomatoes on top and drizzle with any remaining olive oil.
  • Sprinkle the fresh basil leaves on top. The basil leaves can be chiffonade cut for an extra touch.
  • Slice into pieces with a pizza cutter and dig in. Leftovers can be stored in the fridge for a day or two if there even are leftovers.