Summer’s bounty
Cherry tomatoes are the star ingredient in this easy-breezy puff pastry tart
Summer’s sultry heat invites fresh, simple meals with garden vegetables that require limited effort to prepare. This tomato tart is a light and easy dinner for a warm night that takes advantage of the season’s kaleidoscope of cherry tomatoes falling in our gardens and showcased in our markets. Its presentation is as unpretentious as could be, giving the sweet and juicy tomatoes center stage, nestled on a bed of airy puff pastry dusted with nutty cheese and plucked garden herbs.
With so few ingredients, do not skimp on their quality. This is the moment to use the freshest tomatoes available. Sprinkle that fancy sea salt you have stashed in your cabinet for special occasions. Choose a nutty aged Gruyere and splurge on Parmigiano-Reggiano cheese, if you can.
As for the pastry, it is here that I digress from homemade pastry and admit that I rely on a high-quality store-bought puff pastry, an otherwise time-consuming affair to make. After all, we’re talking minimal effort here on a steamy summer night. Fortunately, frozen pastry dough is available in most supermarkets. While the pastry is not cheap, I see it as a break-even when considering the cost of the ingredients and time to layer and roll my own. However, if you do have the time and inclination, go to this recipe at suntimes.
com/taste and you’ll find my go-to recipe for quick puff pastry from Rose Levy Beranbaum, the diva of pastry, pies and cakes.
CHERRY TOMATO TART
Yield: Serves 4 to 6 as a light meal or 6 to 8 as a side dish
INGREDIENTS
1 1/4 to 1 1/2 pounds cherry tomatoes, multicolored if possible, halved lengthwise Sea salt
1 (9-by-13-inch) sheet frozen puff-pastry dough, thawed in the refrigerator
1/4 cup finely grated Parmesan or Parmigiano-Reggiano cheese
1/4 cup finely grated Gruyere cheese 1 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon chopped fresh oregano Freshly ground black pepper Extra-virgin olive oil
DIRECTIONS
1. Place the tomatoes in a colander set over a bowl and season with 1/2 teaspoon salt. Let stand at room temperature for 30 minutes to allow some of the juices to drain, stirring once or twice.
2. Preheat the oven to 400 degrees.
3. Line a baking sheet with parchment paper. Unroll the puff pastry for one large tart (or unroll and cut the dough into smaller serving squares or circles for individual servings).
4. Score a 3/4-inch border around the edges of the dough without piercing the bottom. Prick the dough all over with a fork, leaving the border unmarked. Transfer to the oven and bake until the pastry begins to turn golden, 10 to 12 minutes. Remove from the oven. If part of the dough has puffed up, gently deflate it.
5. Sprinkle the Parmesan, Gruyere, thyme and oregano evenly over the pastry, leaving the border clear. Arrange the tomatoes, cut sides up, over the pastry and season with freshly ground black pepper.
6. Return the tart to the oven and bake until the tomatoes begin to shrivel and the tart is golden brown and firm at the edges, 12 to 15 minutes more.
7. Remove and cool for 5 to 10 minutes. If desired, drizzle with a little olive oil and season with additional salt. Garnish with additional thyme leaves.
Lynda Balslev is an award-winning food and wine writer and cookbook author. For more of her Taste/Food recipes, visit chicago.suntimes.com/taste.