![]() ![]() Wait until the tart cools down a bit before you the herbs and cheese on. Have I mentioned that I lurve puff pastry. ![]() Step 10: Bake in a preheated 400 degree oven, about 25 minutes or until the puff pastry is brown and crisp. Step 8: Arrange the tomatoes over the onion crust. It acts like a barrier to prevent the crust from getting soggy. Step 6: Spread a layer of the onions over the mustard mixture. Step 5: Spread the mustard mixture over the dough, fold the edges of the dough over to form a crust if you will. Step 4: In a small bowl, combine the sour cream, mustard and salt and pepper to taste. Step 3: Put the puff pastry on a parchment lined sheet pan. Step 2: Roll out the puff pastry onto a floured surface. Cook over low heat until the onions are brown and soft. Step 1: In a saute pan over low heat, caramelize the onions with the butter. Fresh Herbs – add fresh flavor and enhance the natural sweetness of vine-ripened tomatoes.The cool feta provides a pleasant contrast to the freshly baked and warm tart. Feta Cheese – is a soft cheese with a mild tangy flavor. ![]() Tomatoes – If you can, use vine-ripened tomatoes as they have the best flavor.Butter – is used to caramelize the onions.Onions (large) – The onions are first caramelized and then spread between the creamy mustard and tomatoes as a barrier to prevent the pastry from getting soggy.Sour Cream – tones down the flavor and texture of the grainy mustard making a creamy and flavorful spread.Grainy Mustard – In good grainy mustard, the mustard seeds are ground just enough to make a course Dijon spread.The flaky layers are buttery but they are not sweet, so puff pastry is a great dough for both savory and sweet tarts. Puff Pastry (thawed) – bakes into a golden brown crusty pastry.Once baked, the pastry becomes a lightly crisped and flaky crust -the perfect vessel for sweet caramelized onion, delicious ripened tomato slices, feta cheese, and fresh herbs. Using store-bought puff pastry cuts a huge corner, but I can assure you -no one will know the difference. The best part? This tomato and feta tart is semi-homemade. The tomatoes and herbs were freshly picked from my garden (I love being able to say that) and the fresh flavors really shined through. You can serve the fresh tomato tart both hot and at room temperature.So I decided to keep things simple and prepare this incredible tomato and feta tart I stumbled upon in Everyday Food Magazine. Finally, garnish with fresh basil leaves. Then take it out of the oven and brush it on the surface with the basil pesto, distributing it well over the entire surface of the tart. Put the fresh tomato tart back in the oven - still at 374☏ (190☌) - for about 10 minutes or until the mozzarella has melted. Drizzle the surface of the tart with a few of extra virgin olive oil. Then form a second circle of tomato and mozzarella slices inside the first and, if there is space, also a third circle in the center, until the entire bottom is covered. It's time to fill the savory tart: starting from the edge, alternate the tomato and mozzarella slices on the bottom of the tart, arranging them in a circle and overlapping them a bit. Cut the mozzarella into not too thick slices. Season them with a pinch of salt and keep them aside. In the meantime, prepare the fresh tomato tart filling: wash and dry the tomatoes, remove the stem and cut them into fairly thin slices. Instead of beans you can use uncooked rice.īake the puff pastry in a preheated oven at 374☏ (190☌) for about 15 minutes, after which it will be puffy and golden around the edges and cooked through, but still fairly clear, on the bottom. Prick the bottom with a fork, then cover it with another sheet of baking paper, over which you will pour the dried beans, distributing them evenly over the whole bottom. Line a 10-inch (25.5 cm) round baking pan with baking paper, then roll out the puff pastry so that it adheres well to both the bottom and the edges of the pan. The tomato and mozzarella filling, on the other hand, will only have to be baked for a few minutes. ![]() To ensure that it does not swell during cooking, you will have to fill the puff pastry base with dried beans or rice, which act as weight. To prepare the fresh tomato tart you will first need to cook the empty puff pastry shell in the oven, so that it is then crunchy. ![]()
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