When tomatoes, cherry or otherwise, come into their peak season, it’s natural to want to eat them morning, noon and night. This beautiful tart can be made with any varieties that tempt your eye at the farmers market. It’s size and visual appeal make it ideal for casual entertaining, though no one would fault you for making one just for yourself.
Prep time 45 mins
Cook time 20 mins
Serves 6
Ingredients:
1 pint of red and yellow grape or cherry tomatoes
8 ounces crumbled feta
5-ounce package of soft garlic and herb cheese, like Boursin or Alouette, at room temperature
Zest of one lemon
1 teaspoon fresh thyme
1 teaspoon oregano
2 sheet boxed puff pastry, preferably all-butter, thawed
4 cloves garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 egg, beaten
Salt and pepper
Fresh basil, for garnish
Directions:
Preheat oven to 400 degrees. Lightly grease a 13×18” sheet pan with butter or olive oil.
On a well-floured board, roll the puff pastry sheets out into squares about 14”x 10”. Press them into the sheet pan side-by-side, pinching together in the middle to seal. Dock the bottom and sides of the puff pastry with a fork, spacing each about two inches apart. Place a large sheet of parchment paper over the puff pastry, leaving a few inches of overhang on all sides. Spread pie weights or uncooked rice over the bottom of the pan, being careful to not overfill, and press against the sides.
Bake the shell for twenty minutes, then carefully lift the parchment and remove the weights. Brush the entirety of the puff pastry with the beaten egg, then place back into the oven and bake until golden brown, about five to ten minutes.
While the crust is in the oven, slice tomatoes in half and add to a large bowl with the lemon zest, thyme, oregano, garlic, olive oil, salt, and pepper. Pour onto another parchment lined sheet pan and roast for ten-fifteen minutes, shaking every five minutes, until the tomatoes are blistered.
Spread a thin layer of the soft garlic and herb cheese over the bottom of the puff pastry tart, then add the roasted tomatoes. Crumble feta over the top and return to the oven for another five-ten minutes to melt the cheese. Allow to cool for five minutes before slicing. Garnish with fresh basil and serve.
Suggested wine pairing: Macon Villages Les Vignerons de Mancey, White Burgundy
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.
