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LET'S EAT

Tomato and blue cheese tart

(Catherine Smart for The Boston Globe)
By Catherine Smart
Globe Correspondent / September 7, 2011

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Serves 4

This savory tart begins with commercial puff pastry and relies on ripe good tomatoes. Use all red tomatoes or a variety of colored heirloom fruits. Add a green salad and serve as a vegetarian entree. Simply roll out a sheet of puff pastry and top with sauteed shallots, tomatoes, and fresh thyme or oregano. Top with your favorite blue cheese and nutty Parmesan, then bake until golden and finish with a sprinkle of fresh oregano.

1 package (14 ounces) puff pastry (Dufour brand, if possible; you need 1 sheet)
1 tablespoon olive oil, plus more for sprinkling
4 medium shallots, sliced
Flour (for rolling)
3 medium tomatoes (about 1 pound), cored and thinly sliced
Salt and pepper, to taste
2 tablespoons chopped fresh thyme or oregano
4 ounces blue cheese, crumbled
1/2 cup grated Parmesan

1. Remove 1 sheet of puff pastry from the freezer 1 hour before you make the tart. Let it defrost on the counter. Set the oven at 425 degrees. Line a baking sheet with parchment paper.

2. In a skillet over medium heat, heat the olive oil. Cook the shallots, stirring often, for 5 minutes or until they soften.

3. On a lightly floured counter, roll out the puff pasty to an 11-by-16-inch rectangle. Transfer to the parchment paper. With a fork, poke holes all over the bottom. Fold the edges of the dough to form a border.

4. Spread the shallots on the dough. Lay the tomato slices on top without overlapping. Sprinkle with salt, pepper, half the thyme or oregano, blue cheese, and Parmesan.

5. Bake for 25 minutes or until the crust is golden all over. Sprinkle with the remaining thyme or oregano.