I found this recipe in Food and Wine magazine last Summer and thought it sounded wonderful, so I made it when I had family visiting. The recipe didn’t disappoint. We all agreed that it was delicious!Nutritional Information
385 calories; g protein; 36g carbohydrates; 24g fat; 5mg cholesterol; 274mg sodium; 3g fiber
Makes 4 servings
Ingredients
- 1 1/2 pounds large heirloom tomatoes, cored
- 2 teaspoons light brown sugar
- All-purpose flour for dusting
- 1/2 pound all-butter puff pastry, chilled
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon chopped basil
Instructions
- Preheat the oven to 400 degrees.
- Cut an “x” in the bottom of each tomato and blanch them in a pot of boiling water until the skins begin to curl, about 30 seconds. Drain, cool and peel the tomatoes. Half each tomato crosswise and then squeeze out the seeds. Slice the tomatoes into 1/2 inch thick slices.
- Sprinkle both sides of the tomatoes with sugar and salt and allow them to drain for 30 minutes on a rack or on paper towels.
- Lightly flour a work surface, roll out the puff pastry to about 1/8 inch thick and then cut it to make 4 tarts.
- Line a baking sheet with parchment paper and place the tarts on it. Freeze the tarts for 5 minutes, then bake them until puffed and golden, about 20 minutes. Sprinkle with half of the grated cheese.
- Pat the tomato slices dry and add them to the tarts, leaving a 1/2 inch border around the edges of the tart. Sprinkle with the remaining cheese.
- Bake the tarts for 10 minutes, then reduce the oven temperature to 350 degrees. Bake until the pastry is golden brown and the tomatoes have shriveled slightly, about 20 minutes. Garnish with fresh basil and serve.
Based on a recipe from Food & Wine magazine
