*You can refrigerate the vinaigrette for up to 3-4 days. Remove weights and parchment and bake another 7. Line with parchment paper, fill with pie weights or dried beans and bake for 20 minutes. Drizzle with the basil vinaigrette, sprinkle with fresh thyme and basil and serve immediately. Roll out the dough to about inch thick and line the tart pan with it, pressing excess dough against the sides to make a thicker edge. Cut the tart into pieces and place them on a serving platter. Top the baked tart with the tomato slices placing them down from darkest color to lightest color, sprinkle tomatoes with salt, pepper, and small basil leaves. Bake the tart for 15-20 minutes, or until the pastry is golden brown, and the cheese is toasty. When finished baking the tart, remove from the oven and place onto a work surface. Sprinkle the remaining 1 ounce Parmesan over the tart. Meanwhile, combine all the ingredients for the basil vinaigrette in a food processor or blender and puree for 1 minute until very smooth. Sprinkle with a little of the olive oil marinade from the mozzarella, mozzarella, chopped tomatoes, and. Unwrap the dough and roll it out on a floured work surface until large enough to line a 24cm fluted tart tin. Remove from the oven and lightly press down the middle to make it flat and even. Sprinkle over the sugar, drizzle over the olive oil and add a pinch of salt. Add the pancetta on top of the pastry halfway through baking, so as not to overcook. Using a sharp knife, carefully slice (not going all the way through the dough) a border about 1/4-1/2' around the dough. Sprinkle the feta or goat’s cheese on evenly, season with salt and pepper, and half of the thyme and basil.īake until the pastry is puffed and golden brown and the tomatoes are bubbling, about 20 minutes. Create a border on the tart by tracing a 1/2 inch border on the outside edge of the puff pastry with the tip of a sharp knife, slicing halfway through the dough (be careful not to cut through the entire layer of puff pastry).Īrrange tomato halves and slices on top of the puff pastry. Using a fork, prick the pastry evenly all over. Shape the edges as you like and prick the bottom a few times with a fork. Place the pastry onto the prepared baking sheet. Then transfer into a 10-inch (25,5cm) lightly greased tart pan (or similar sized pie dish), pressing the bottom and sides firmly. Roll out into a 9 x 13-inch rectangle about 1/8 inch thick. sheet frozen puff pastry, thawed according to package directions. Unfold the pastry sheet on a lightly floured work surface. Remove the pancetta from the pan and lay it on dry paper towels to drain. In a sauté pan, cook the pancetta until slightly golden brown and most of the fat is rendered out of it, about 2-4 minutes (it will finish cooking on top of the tart in the oven). Line a rimmed baking sheet with parchment paper. This colorful tart has a crispy puff pastry base with a sweet roasted heirloom tomato topping complimented by fresh herbs, a basil vinaigrette and creamy feta or goat’s cheese. Heirloom Tomato Tart 1/2 package puff pastry 1 each egg 150 g garlic & herb or peppercorn Boursin cheese At room temperature 3 large heirloom tomatoes.
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