September 09, 2009

Tomato & Cheese Tart

Why does summer go so fast and winter seems to linger foreveeeeer??? But I’m not complaining, I like fall (and even spring), get to see the gorgeous changing colors. I hope we can take some time and visit some scenic place with beautiful fall colors. Are you reading this Mr. H??
Anyway coming to the recipe, I watched Ina Garten make it on FoodTv in the afternoon and I made it for our evening snack that same day. This is probably the first time ever that I made a recipe so quick after watching the show. The only change I made was the type of cheeses used, Ina used parmesan & feta; I used asiago & mozzarella. For the original recipe, click here.



Recipe adapted from Ina Garten’s Back to Basics
Ingredients (makes 4 5” tarts):
Puff pastry sheet – 1, thawed according to pkg instructions
Onion – 1 large, thinly sliced
Garlic – 2-3 cloves
Thyme, fresh – 1 tsp
Tomato – 1 medium, cut into thick slices
Asiago cheese – ¼ cup, grated
Mozzarella cheese – 2 tbsp, grated
Salt & Pepper – to taste

Method:
  • Preheat oven to 425°F.
  • Heat 1tbsp oil in a skillet; add onions and garlic and sauté on medium flame until lightly caramelized.
  • Add thyme, salt and pepper and cook for another 2 minutes. Remove from heat and set aside.
  • In the meantime, open the puff pastry on lighly floured surface and roll it into 11”x11” square (approximately). Using a 5” round plate (I used a small steel plate) as your reference, cut the pastry into 4 circles with a sharp knife. Place the circles on a parchment covered baking sheet; then score a ¼” border around each pastry circle, this will create the slightly raised edge to the tart once baked.
  • Prick the pastry inside the scored line with a fork and sprinkle 1tbsp asiago cheese in the inner circle.
  • Place ¼ of the onion mixture in the center (inner circle), sprinkle mozzarella cheese and place a slice of tomato in the center of each tart. Sprinkle the tomato with salt and pepper. Finally using a peeler, make big shards of asiago cheese on top of the tomato.
  • Bake for 20-25 minutes or until the pastry is golden brown. Serve hot or warm.

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19 comments:

  1. that's quick to make if you have pastry sheets in hand. Sadly we do not get them here. Will have to start from scratch. The pic looks so tempting, I might land up doing that also..
    I posted my 50th post, I invite you to read that. Hopefully u will like it.

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  2. Hi Pavani,

    This looks so yum! Love the quick fix with puff pastry sheets. I will surely try it sometime.

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  3. I love how flaky the tart is.

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  4. Wow such a cheesy and droolworthy tart, looks simply superb.

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  5. Wow....it's never ending winter there and never ending summer here...cheesy tart looks delectable....

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  6. Looks lovely pavani, add some basil and its'll be my fav :)

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  7. That looks, beautiful, delicous and very elegant.

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  8. Looks so good, Pavani! Presented very beautifully too.

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  9. Very quick to make and looks absolutely mouthwatering and colorful.

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  10. That looks delicious! I like your combination of asiago and mozzarella.

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  11. that would be a quick and tasty tart! I love fall too :)

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  12. Looks wonderful. Drool worthy!

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  13. Lovely dish. There is something waiting for you in my blog. Plz collect it dear.

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  14. I watch Ina'a Barefoot too:D The tart looks absolutely heavenly, Pavani!

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  15. looks colorful and delicious!

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