TOMATO TREAT
This late summer tart also features the creamy, tartness of goat cheese with the buttery sweetness of puff pastry and punctuated with both garlic and fresh thyme
Chef shares recipe for late summer tart featuring goats cheese, puff pastry, garlic and fresh thyme
Tomatoes are how I learned about the magical potential of a tiny seed.
When I was a little girl, my grandfather and my mom had amazing vegetable gardens. The Hungarian side of my family grew everything from dill to yellow wax peppers, berries, wine grapes and tomatoes. I remember how much fun I had or was covertly convinced of the fun of harvesting all of the vegetables.
My mom learned to save vegetable seeds from the plants which yielded the best crop. One year it was decided I would get to grow my own tomato plant. I distantly remember looking at the shrivelled seeds with disbelief. Ever the optimist, I hoped these seeds were something like Jack’s magic beans and went to the backyard with my mom to plant the tomato seeds.
I wrote, “Ilona’s Tomatoes” on a popsicle stick to denote my crop, and staked it into the freshly turned soil and tended and cared for my plot until harvest time.
There’s a singular scent to a tomato that has been ripened to maturity on the vine. To this very day, when I get a whiff of an inseason tomato I am taken back instantly to that childhood gardening lesson.
One of my favourite ways to
enjoy a late summer tomato is sliced and topped with some really good sea salt and olive oil. Once I get my fill of eating tomatoes in the purist fashion, I venture to the flavours of southern France for inspiration. This tomato tart combines the creamy, tartness of goat cheese with the buttery sweetness of puff pastry and punctuated with both garlic and fresh thyme. You can serve this tart hot out of the oven, but I personally prefer enjoying it at room temperature. Most packages of all-butter puff pastry contain two sheets of pastry. If you want to stretch out the flavour fun, you can divide the goat cheese filling between the two sheets of pastry. I would recommend increasing your tomatoes though.
As for pairings, if you opt for wine, I suggest a crisp white from Sancerre in the Northern part of the Loire Valley. Alternately, if your preference is beer, opt for a lambic, witbier or even a bright pilsner.
Late Summer Tomato Tart
Created by: Chef Ilona Daniel Serves 4-6 For the Pastry:
1 sheet all-butter puff pastry
1 egg, for bushing pastry
For the Filling:
300 g (1 package goat cheese or substitute Boursin or other crumbly fresh cheese preferred)
1 egg + 1 yolk
1-2 cloves garlic, chopped
2 tbsp fresh thyme or 2 tsp dried
Salt and pepper to taste
For the topping: Assorted In-Season Tomatoes to cover the top of the tart (6 large, or 4 large and a pint of cherry tomatoes)
Extra Virgin Olive Oil
*Sprinkle of sugar (*optional)
Good Quality Sea Salt for seasoning the tomatoes
To Assemble Pastry:
Pre-heat oven to 400 C. Roll gently to flatten creases. Cut ½ inch strips from all 4 sides of the pastry sheet. Brush the edges of the pastry sheet with the egg mixture and place the cut strips on top of the puff pastry sheet edges. Make it look like a pastry picture frame. Place the pastry on parchment lined baking sheet. Brush pastries with egg mixture. Prick the center of the pastry with a fork. Place dough in the freezer while you are making the filling so it will be easier to spread the filling over the center of the dough.
Filling:
Combine the goat cheese, garlic, thyme, salt and pepper and eggs in a bowl. Stir to combine. Take the pastry out of the freezer. Drop spoonfuls of the filling over the puff pastry avoiding the edges. Using a butter knife or a palette knife, gently spread the filling as best as you can to form an even layer.
Topping:
Slice the tomatoes to desired esthetic, and blanket the filling with the tomatoes. If using, sprinkle the tomatoes with sugar, then season with salt and pepper. Drizzle with extra virgin olive oil and place tart into pre-heated oven. Allow the tart to bake 12-15 minutes. The pastry should be golden brown on the bottom as well as the edges and the tomatoes should have shriveled somewhat. Garnish the tart with additional herbs or a salad of microgreens. Eat immediately or serve at room temperature.
Chef Ilona Daniel’s food column, Food Seductress, runs on the last Thursday of each month. She welcomes comments from readers by email at chef.ilona.daniel@gmail.com or on twitter: Twitter.com/chef_ilona.