Tuesday, July 18, 2006

Tomato Tart Recipe

This tart has a soft, cheesy tomato filling and a crispy, flaky pastry base. It could be served as a finger food or accompanied with a salad for a light lunch. Caramelised onion would be a nice alternative to the leek.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1 small leek (this should yield about 120g chopped leek)
1 tablespoon plus 2 teaspoons oil
1 sheet frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
22g (1/4 cup) grated Parmesan
85g bocconcini, quartered (or baby bocconcini, halved)
380g Roma tomatoes (about 3-5 tomatoes)
2 large garlic cloves, peeled and crushed
Salt and pepper
Basil leaves
Shaved Parmesan

Finely chop the white and pale green part of the leek. Heat 2 teaspoons of the oil in a saucepan or frying pan over medium-low heat. Add leek and cook until softened but not browned, stirring occasionally.

Stir garlic, 1 tablespoon oil, salt and pepper together in a small bowl. Set aside.

Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).

Grease a large baking tray. © exclusivelyfood.com.au

Slice tomatoes into 3/4cm slices. Place tomato slices on paper towel and sprinkle with salt.

Set aside for 10 minutes then cover with paper towel and press gently to remove any excess juice.

Cut pastry sheet in half and place halves on baking tray. Fold a one centimetre border around the edge of each piece of pastry. Prick pastry (except borders) using a fork.

Sprinkle pastry bases with grated Parmesan

Top with leek.

Arrange bocconcini pieces on top of the leek.

Top with the tomato, overlapping the slices. Brush the tomatoes with the garlic oil.

Bake for about 25 minutes or until pastry is puffed and golden. Garnish with basil leaves and shaved Parmesan. Slice and serve immediately.
© www.exclusivelyfood.com.au


Anonymous Anonymous said...

Great site! I love baking with puff pastry - in fact, I do a quickie minute plum tart, with goat cheese and thinly sliced plums. Brush with olive oil and rosemary. Then bake for 10 mins. It's delicious!

18/6/07 11:08 am  
Blogger mardonna said...

This tart is to die for !! I mad it a few days ago & it lasted all of 20 minutes on the table... I have another two in the oven right now & the smell is making me crazy !!
Thsi site is sensational, keep up the great work & I will keep cooking it !!

4/8/07 3:32 pm  
Anonymous Anonymous said...

How many does this serve?

4/6/08 10:35 am  
Blogger Amanda and Debbie said...

As a light meal with a salad, this recipe should serve about four people.

6/6/08 2:04 pm  
Anonymous Anonymous said...

This may sound ignorant, but what is bocconcini? We don't seem to have them in grocery stores in this part of the world..! any alternatives?

30/7/08 1:09 am  
Blogger Amanda and Debbie said...

Bocconcini are small balls of fresh mozzarella. You could substitute another type of mozzarella cheese.

6/8/08 10:10 pm  
Anonymous Anonymous said...

Recipe was very easy to follow and the tarts were very rich but so delicious. The garlic oil definitely hit the spot for us - thanks again for another scrumptious recipe. This recipe yielded 4 tarts for us which we polished off in no time(2 adults).

25/6/10 1:08 pm  
Anonymous Jira said...

My husband & I have just finished the tart. It's simply delicious!

29/12/10 7:35 am  
Anonymous Anonymous said...

Absolutely delicious!!! They were inhaled as soon as they hit the table. As the tarts are so simple you really do need to use good quality fresh ingredients. Will definitely make again and again.

17/4/11 12:44 pm  
Blogger Immyal said...

Made 4 of these for drinks with friends. Gone in minutes!!! I will say that they were smaller than I expected. I used a standard size puff but didn't seem to get as much on as you did. Still yummy though!!!

29/9/11 1:46 pm  

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