My friend Kit is a gardener and had a “tomato emergency” this week. Her cherry tomato crop is exploding in a good way, so we dutifully came over to help alleviate the mass of tomatoes. Cherry tomatoes are great in salads but often overlooked in cooking. So here’s an attempt to rectify that with a fast tart recipe from Elaine McCardel that appeals to the lazy cook (me). It uses puff pastry; I may be the last person in the world to know the joy of puff pastry, usually found near the frozen desserts and pie crust in the supermarkets. Pepperidge Farms is a major brand name.
Ok, it’s got more calories but it’s also lower in carbs! In fact if you want a comparison of puff pastry to pie crust here’s a handy web page. This took only a few minutes to put together and into the oven. There are 40 minutes before you assemble the tart in earnest, to thaw the package of puff pastry and to allow the halved cherry tomatoes to drain a little.
Cherry Tomato Tart with Puff Pastry
- 1 sheet of puff pastry
- 10-15 cherry tomatoes
- Fresh chopped herbs, about a quarter cup: basil, thyme, oregano, parsley
- 1/4 cup flour
- A few dabs of Grey Poupon mustard
- 1 cup cheeses – I used an herb seasoned crumbed feta and mozzarella mix
Note: I served this with roasted vegetables — carrots, small onions and more cherry tomatoes. Just toss them first with a little olive oil and salt and lay them out on a cookie sheet, and roast for 20 minutes at 400 degrees.
With this on one oven shelf and the puff pastry on the other, we had both ready at the same time for dinner.