Hello Bakers,
Here is the recipe and tutorial for the Heirloom Tomato Tart we made on Saturday’s show. Here is the link: Saturday's Show
We are using the quick puff pastry that we made last week. The quick puff pastry recipe is detailed in the previous post.
We put the pastry together very quickly and learned that quick puff pastry works well when you want all the buttery flaky goodness of puff pastry but you aren’t looking for it to have a lot of height and volume.
Equipment: Baking tray lined with parchment or silpat, rolling pin, pastry rulers (a yardstick cut in half works great), bench flour, pastry brush, 9” cardboard round, small of bowl of water for sealing crust, fork.
Ingredients: Completed puff pastry, pesto, prepared or homemade, 3-4 ripe tomatoes, grated parmesan cheese, salt and pepper.
Heirloom Tomato Tart MEP
Divide the dough in half, place the other half back in the refrigerator while rolling the first. It is important to keep the dough cold.
Roll the dough into a 10” x 10” square. Cut 3 strips off the sides - 3/4” thick, set aside. Using the cardboard round as a guide, cut a 9” round and move to the prepared baking tray. Dock the pastry with a fork so that it bakes evenly. Press the edges lightly with water and place the strips on the edge to build the rim.
Quick Puff Pastry partial bake before topping.
Quick Puff Pastry Tart topped before final bake
3. Preheat the oven to 400 degrees. Chill the pastry while the oven preheats.
4.Partially bake the tart for 15-20 minutes - if the crust rises at all poke it with the fork.
5. Brush the bottom with a thin layer of pesto. Arrange a layer of the sliced tomatoes on top. Season with salt and pepper. Sprinkle with parmesan cheese.
6. Place the tart in the oven and immediately turn the oven down to 375 degrees. Bake for 12-15 minutes until the cheese has melted and the crust is a deeper golden brown.
7. Cut into thin wedges and serve warm out of the oven.