Fresh Tomato Tart. This fresh tomato tart recipe is a work of art! Use summer's best tomatoes and a free-form pastry. This recipe is from the Eats cookbook which you can find in our online store.
I had tart crust dough I'd previously made in the freezer, so the extra effort to make the cheese wasn't so bad.
My wife and I loved the end result.
I've made tomato tarts in August for years, and your recipe was the best I've made: a perfect amount and variety of cheese and the mustard adds a subtle undertone rather than dominating.
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This fresh tomato tart recipe is a work of art! Use summer's best tomatoes and a free-form pastry. This recipe is from the Eats cookbook which you can find in our online store.
Alright, don't linger, let's plan this fresh tomato tart menu with 8 substances which are surely easy to obtain, and we have to process them at the very least through 6 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients Fresh Tomato Tart:
- Prepare 6 for Large Fresh Tomatoes.
- Provide 1 of Roll of Puff Pastry.
- You need 1/2 of Wedge of Brie (or whatever cheese you have on hand).
- Require 3 for Spring Onions.
- Provide for Olive Oil.
- Give Balsamic Vinegar.
- Give Handful for Fresh Basil.
- Prepare Salt & Pepper.
Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.
Fresh Tomato Tart steps:
- Preheat oven to 200C..
- Roll out dough to a large square. I had leftover dough and created a border around the edges so they were lifted..
- Cut tomatoes into large slices. Cut the spring onions lengthwise. Cut large chunks of Brie (or whatever cheese)..
- Place Brie on the base of the tart. Load up the tomatoes on top to cover the tart, and place spring onions on top..
- Drizzle with plenty olive oil and a small amount of balsamic. Sprinkle generously with salt and pepper..
- Bake for around 20-25 minutes. (Until the base is crispy and browned on bottom). Sprinkle with basil and a bit more balsamic!.
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina Excellent! I made this for lunch for a friend and served with a salad.
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