Roasted Herb Tomato and Garlic Tart with Puff Pastry
Start your summer dinner with this tomato tart paired with a glass of rosé wine.I used a 8.5 X 12 inch rectangular tart pan with a removable bottom, a 9 inch round tart pan with a removable bottom may also be substituted
Servings 8 as a first course
Ingredients
- Extra virgin olive oil
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon herbs de Provence
- 1 teaspoon fresh thyme leaves + more sprigs for garnish
- 8-10 Roma tomatoes, cored and halved lengthwise
- 12 large garlic cloves, unpeeled
- 1 sheet frozen puff pastry (about 14 oz) pie weights or dried beans for prebaking
- 1 tablespoon Dijon mustard
- 4 oz plain goat cheese, crumbled
Instructions
- Preheat the oven to 300F. Place oven racks in the upper and lower third of the oven.
- Line a baking sheet with parchment paper and drizzle a thin even layer of olive oil on the parchment paper. Sprinkle salt, pepper, herb de Provence, and fresh thyme over the oiled baking sheet. Add the tomatoes, cut side down over the oil and herbs. Move the tomatoes around to absorb the oil and herbs.
- On a piece of aluminum foil, place the garlic cloves and drizzle with olive oil. Toss to coat with the oil. Fold and seal the foil and place on a small baking sheet.
- Roast the tomatoes on the upper rack in the oven for 15 minutes. Roast the garlic on the lower rack. After 15 minutes remove tomatoes, their skins should slide right off, if not give them a few more minutes. Once the tomatoes are done remove them from oven. Turn the oven temperature to 350F and continue to roast the garlic for another 25 minutes or until the garlic is soft and easily pierced with a knife tip. Set aside to cool.
- When the tomatoes are cool enough to touch, remove the skins. Leave the tomatoes on the baking sheet. When the garlic is cool to the touch remove the skins. Leave the cloves whole or roughly chop the garlic cloves and mix with the tomatoes and herbs.
- Increase the oven to 400F. On a floured surface gently roll the thawed puff pastry to 10 X 13 inches. Gently drape the puff pastry over your tart pan. Carefully press the pastry into the pan. Fold and tuck the excess pastry that hangs over the tart pan rim to form a crust that is slightly higher than the pan rim.
- Line the pastry with aluminum foil and add pie weights or dried beans. Bake on the middle rack of the oven until edges turn golden, about 10 minutes. Remove the foil and weights. Prick the bottom of the pastry with a fork. Continue to bake until the pastry is pale golden in color. If the pastry puffs up simply prick it with a fork. Set aside to cool slightly.
- Reduce the oven temperature to 375F. Spread the mustard on the bottom of the pastry tart shell. Sprinkle the crumbled goat cheese on top of the mustard. Arrange the tomato halves cut side up on top of the pastry shell, make sure to get the herbs and garlic too. With a pastry brush, brush the tomatoes with their juices. Bake for about 15-20 minutes or until the pastry is deep golden in color and the bottom is cooked through.
- Remove from the oven and cool for about 15 minutes. Loosen the tart edges with a knife and remove the frame of the tart by pushing up on the bottom of the pan. Place tart on a serving board or plate and garnish with thyme sprigs.