![]() ![]() ![]() Dufour Puff Pastry is the only puff pastry I use - I cannot recommend it enough! I like to get unusual tomatoes from the farmer's market and I love this mix of Wild Wonder tomatoes. Ingredient Tips - You don't have to use a variety of colorful tomatoes - it's lots of fun if you do, but sometimes they can be hard to source. The worst thing is undercooked puff pastry, so make sure to let your puff pastry get nice and toasty before you remove it! Allow the tomato slices to rest on a few paper towels for a few minutes before placing them on the tart.Cook this till the crust is golden brown.Prick the uncooked puff pastry several times with a fork (this allows more steam to vent, creating very crispy layers).Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.Ĭooking Tips - The tomatoes are going to release a lot of water, here's how to keep your puff pastry crispy. I highly recommend reheating in an oven or toaster oven and not the microwave. You can save this recipe in the refrigerator for up to 4 days when stored in an airtight container or covered with plastic wrap. Grilled Halloumi Salad - a lovely salad with halloumi, tomatoes, and cucumbers.Grilled Corn in the Husk - that fastest way to grill summer sweet corn!.The Easiest Green Salad - a delicious and simple salad that's so easy to pull together.Here are some delicious you can serve alongside your tart if you'd like a full meal. Israeli Couscous Salad with Zucchini, Mozzarella, & Tomatoes.Here are a couple of my favorite tomato recipes. If you love tomatoes, I’ve got a bunch of fresh tomato recipes you’ll love! They are such a versatile fruit - they’re wonderful in tarts, salads, and pasta dishes. Top with extra chives or a sprinkle of kosher salt if desired. Let cool slightly before cutting it with a sharp knife and serving. Bake for 30 to 35 minutes, until the pastry is golden brown. Top with the tomato slices and then sprinkle a little salt across the tomatoes.īake. (you can blend this in a food processor if you want a super creamy mixture!)Īdd the tomatoes. Spread the crème fraîche mixture across the pastry, leaving a ½-inch border all the way around. In a small bowl, combine the crème fraîche, mustard, salt, and pepper. With a knife, run a ½-inch border around the edge then prick it all over with a fork. Place a piece of parchment paper and pastry on a baking sheet. On a lightly floured surface, use a rolling pin to roll out the puff pastry to a 10x12-inch rectangle. Make sure to thaw your puff pastry in advance (if it’s frozen - put it in the fridge for 24 hours before you use it) This tomato tart recipe is relatively simple to make, but there are a few specific steps to follow. Optional - top the tart with fresh herbs after baking (fresh basil is especially good!) You can also drizzle the baked tart with some olive oil after it comes out of the oven. Fresh Tomatoes (I used 1 green tomato, 2 red heirloom tomatoes, 2 Kumato tomatoes, and a mix of colorful cherry tomatoes).Ingredientsįor this tomato tart, you’ll need the following ingredients. This tart can be served warm or at room temperature. The flaky puff pastry crust is golden and delicious - providing a perfect tart shell for the whole dish. The crème fraîche and wholegrain mustard base are a perfect complement to the tomatoes. This gorgeous tomato tart is so juicy and fresh. The wholegrain mustard, chives, and crème fraîche pair beautifully with the juicy tomatoes and flaky pastry. This wonderful savory tart will be your new favorite summer recipe. This fresh tomato tart with mustard crème fraîche is a perfect appetizer or light lunch. ![]()
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