Heirloom Tomato Tart Recipe

Looking for an easy Heirloom Tomato Tart recipe? Learn how to make Heirloom Tomato Tart using healthy ingredients.


Submitted by lindseybilly

Makes 8 servings



Let?s see - caramelized onions, buttery puff pastry, salty olives and cheese and great fresh tomatoes. What else could you want in a summer appetizer?

Recipe Ingredients for Heirloom Tomato Tart

17.3 oz Puff Pastry
2 1tsp Olive Oil
2 medium (2-1/2" dia) Onions
38 oz Tomatoes, Red, Ripe
1 medium Egg, Whole
1 dash Salt, Table
2 oz Large Pitted Olives
1 oz Pecorino Romano

Recipe Directions for Heirloom Tomato Tart

  1. Remove the puff pastry from the freezer and defrost in the refrigerator for about 2 hours.

  2. Combine the olive oil and onions in a large skillet over medium heat. Cook, covered, until the onions soften, about 15 minutes. Stir to make sure the onions aren?t scorching, replace the cover and reduce the heat to medium-low. Continue cooking, stirring ocassionally, until the onions are golden and sweet, about another 45 min. Set aside to cool.

  3. Cut the tomatoes in half vertically, then slice each in half horizontally as thinly as you can. Arrange the sliced tomatoes on a jelly-roll pan and sprinkle liberally with salt. Set the pan at a slant and let the tomatoes give up their liquid for at least an hour.

  4. Heat the oven to 400 degrees. Remove the puff pastry from the refrigerator and unfold the sheets. Beat the egg until it is pale. Using a pastry brush, paint a thin strip of egg wash along 1 narrow edge of 1 pastry sheet. Arrange the second sheet so it is overlapping just along the painted edge and press to seal. Transfer the pastry to a baking sheet lined with parchment paper.

  5. Scatter the cooled onions down the center of the pastry; they will not make a uniform layer. Drain the tomatoes. Arrange the tomateos overlapping sliced in the venter of the pastry on top of the onions. Drizzle a little olive oil on top of the tomatoes. Scatter the olives over the top, then shave the cheese over everything.

  6. Fold the top and bottom edges of the pastry over to barely overlap the tomato filling. Fold over the sides in the same way. Cut a notch at each corner to reduce the thickness of the pastry there. Paint the edges with egg wash and bake until the pastry is puffed and dark brown, about 30 minutes.

  7. Remove from the oven and scatter the torn basil leaves over the top. Let cool slightly before serving.

Categories

Appetizers

Nutrition Facts
Serving Size 240.6g
Amount Per Serving
Calories
416
Calories from Fat
248
% Daily Value*
Total Fat
27.6g
42%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
310mg
13%
Potassium
404mg
12%
Total Carbohydrates
36.0g
12%
Dietary Fiber
3.0g
12%
Sugars
5.2g
Protein
7.5g
Vitamin A 24% Vitamin C 32%
Calcium 6% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
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