To those familiar with the magical effect of roasting, I’m sure you share the same excitement that I have when it comes to cranking up the oven and tucking some vegetables in for a long sauna session. Check out what SP has roasted in the past year with this garlic, butternut squash, these pears, and beets.] Roasting absolutely transforms ingredients by imparting richness of flavor and depth of color that can’t easily be rivaled. Think of a fresh tomato: juicy, refreshing, subtly sweet, and bright red. Once roasted, though, the tomato becomes velvety, intensely concentrated in rich, vine-ripened flavor, and luxuriously deep-red in color.
At its core, this savory tart glorifies natural, fresh flavors. It’s bursting with color and delicate textures, and achieves an approachable, rustic elegance. One of the quickest-disappearing appetizers I can remember.
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roasted tomato tart
Rustic and unfussy, this tart is entirely a celebration of fresh flavors, highlighting rich, roasted tomatoes. Don’t get bogged down with measurements here. It’s about using your best judgment, enjoying the process, and letting great ingredients do all the work for you.
Makes 1 tart, serves about 4-6 as a light appetizer
About 1 pound tomatoes, such as Roma or heirloom, sliced 1/3-inch-thick
Olive oil, for drizzling
Sea salt and freshly cracked black pepper
1/2 box (1 sleeve) frozen puff pastry, defrosted overnight in the refrigerator
2-3 small garlic cloves, minced
1/2 to 1 cup grated parmesan, to taste
Torn basil, for garnishing, about 1/4 cup
Preheat the oven to 375 degrees F. In a large glass dish, toss the tomato slices with a couple tablespoons of olive oil. Once well-coated, arrange the slices in an even layer, avoiding any overlap. Sprinkle with a small pinch of sea salt and cracked black pepper. Roast the tomatoes until blistered, about 20 minutes, and flip the tomatoes. Roast for another 15-20 minutes or so, or until the tomatoes are well-softened, but still maintain a bit of structure.
Line a large baking sheet with aluminum foil and mist or drizzle lightly with olive oil. Carefully unfold the puff pastry and arrange on top of the prepared baking sheet. Liberally pierce the surface of the pastry with the tines of a fork, except for a 1/2-inch perimeter around the edges, to prevent the pastry from rising too much during baking. Mist or drizzle the pastry lightly with olive oil. Arrange the roasted tomato slices on top of the pastry. Sprinkle with minced garlic. Season with a pinch of sea salt and freshly cracked black pepper. Top with grated parmesan, to taste. Bake the tart for 15-20 minutes, or until puffed and golden. If the pastry inflates too much during baking, gingerly and slowly press it back down with the back of a spatula once it comes out of the oven, and let it rest for 5 minutes or so, cut into slices, garnish with a small handful of torn basil, and serve warm.
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