One of my favorite food blogs is “Just a Smidgen”, from the lovely Barbara, a poet, mother, cellist, great cook, and superb photographer. Each of her posts is a work of art, with carefully chosen words, and photos that will make you dream. And, to top it all, everything she cooks makes my mouth water… Last month she had this tomato tart featured on her blog, and since heirloom tomatoes insist on jumping in my grocery cart, I immediately added it to my Pinterest cooking board for future reference. Contrary to what usually happens, I made it right away, it was simply irresistible!
ROASTED HEIRLOOM TOMATO TART
(adapted from Just a Smidgen)
1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg
Heat oven to 400° F.
Roll out one sheet of puff pastry directly on a piece of parchment paper until it is about an 11” x 14” rectangle. Take a fork and poke holes all over the pastry, leaving a one-inch border all around. Using the palm of your hands, gently roll up to form a border of dough.
Within that border, spread the tomato sauce evenly then add the mozarella pearls over the top.
If your tomatoes are too juicy, slice them and place over paper towels to drain the excess moisture. Place them over the tart, overlapping slightly. Use different colors and sizes, it is supposed to be a rustic-looking tart.
Sprinkle with the herbes the Provence. Finish by sprinkling the grated Parmigiano over the surface of the tart.
In a small bowl, whisk the egg with a drizzle of water to make a wash. Brush this egg mixture on the border of the pastry.
Bake for about 30 minutes or until the puff pastry has risen and lightly browned, but start checking the bottom of the tart after 20 minutes, as depending on the moisture of your tomatoes, it could be ready earlier.
Cool slightly and serve warm or at room temperature, cut in squares.
ENJOY!
printable version available soon
Make sure to stop by Smidge’s blog to look at her gorgeous photos of the making of this tart. The use of bocconcini mozzarella pearls was a nice touch. Although they may seem a bit bulky to lay on the tart, they’ll melt into a thing of pure beauty and enticing creaminess, in a perfect marriage with the heirloom tomatoes. Let me remind you once more: if using overly juicy tomatoes, drain the slices and pat them dry. They will release more liquid during baking, so there will be no risk of ending with a dried up topping.
I hope there is no penalty for a blog with too many heirloom tomato recipes. If there is, I’m in trouble, because there will be more, I’m afraid… 😉
Barbara, thanks for a great recipe!
ONE YEAR AGO: A Tropical Street Market
TWO YEARS AGO: Groceries
THREE YEARS AGO: A Souffle to Remember Julia Child
Bewitching Kitchen 
Wow.. I’m so touched that you would write such glowing praise for my blog, Sally.. Thank you so much *blush*… I’m just glad that the recipe turned out for you, I’ve made it again since then and it’s one of our family’s favorites. I hope you are enjoying your summer!! xoxo Smidge
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As you see from the other comments, I am not alone in praising you and your blog, so blush all you need to, it’s a well deserved blush! 😉
Take this blog post as a small token of appreciation for your writing and photos – it always brings a smile to my face when my email says there’s a new post from you!
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Thank you so much, Sally.. I’m very fortunate to have found your blog as well:D Have a wonderful weekend!! xx
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Barb’s blog is one of a kind and I’m a definite fan. I remember this tart when when she made it and I see you did her recipe proud. Like hers, yous looks deicious. Thanks for the tip about “drying” the tomatoes before building the tart. No one likes a soggy tart. Speaking of tomatoes, share as many recipes as you like. If you face some sort of penalty, i’ll speak in your defense!
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Thanks for standing by me, I will tell my lawyer to contact you if things get dicey 😉
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Love Smidge and her beautiful blog. It is a work of art. I had this recipe bookmarked too! Delicious!!!
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Work of art indeed!
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I just ate an heirloom tomato salad with buffalo mozzarella! Can’t get enough of the tasty farmers’ market tomatoes in their gorgeous coats and colours… perfect time of year to share this lovely tart! Thanks Sally.
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I had a similar concoction with brown heirloom tomatoes the other day, and used goat cheese instead of mozzarella – so good!
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I just may have to make this with this week’s heirloom tomatoes — saw it on Just A Smidgen and now again here. Beautiful.
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Great to see so many Smidgen fans here! 😉
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I love how simple and seasonal this tart is! So delicious.
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Very simple indeed – which is what makes it special!
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Pingback: Monk Salad سلطه الراهب « Chef in disguise
What a perfect way to sue summer tomatoes!
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Thank you! Nice to see you here….
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Gorgeous looking tart, Sally! I love Smidge’s blog as well! xx
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Thanks, Celia! As you noticed, my first attempt at Hipstamatic
I like to be hip, you know… 😉
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