Friday, August 31, 2012

Roasted Tomato Tart

And yes, it is official, summer in FINALLY ending!
Tomatoes now are ripened and gorgeous... so let's make a tart that is easy, quick and really smells and tastes       great.. so let's get baking.




Roasted Tomato Tart

You will need:
  • 1 sheet puff pastry.
  • 8 tomatoes halved lengthwise
  • 2 teaspoons Extra virgin olive oil.
  • 3 teaspoons thyme ( fresh or dried)
  • 2 garlic cloves ( smashed)
  • 1/4 cup Parmiggiano-reggiano cheese or ( Roomy cheese if you are in Egypt) 
How to:


  •  Thaw puff pastry slightly, if frozen, and place on a parchment-lined baking sheet. Cover with approx 2 teaspoons of parmesan cheese and roll out pastry until it is 1/8-inch thick and cheese is firmly pressed into the dough. Add a bit more cheese if necessary to prevent sticking.
  • Slice tomatoes into 1/8-inch thick slices (or as thin as you can make them) using a very sharp knife. Use a paper towel to blot up excess juice if your tomatoes happen to be extra juicy. Place tomatoes in a single layer on pastry, overlapping the tomatoes very slightly at the edges and leaving a 1/4 – 1/2-inch border around the sides of the pastry.
  • Top with remaining cheese (or a bit less, as you prefer), thyme and garlic and add a generous sprinkle of both salt and pepper.
  • Bake for 25-30 minutes, until pastry is puffed and golden. Thaw puff pastry slightly, if frozen, and place on a parchment-lined baking sheet. Cover with approx 2 teaspoons of parmesan cheese and roll out pastry until it is 1/8-inch thick and cheese is firmly pressed into the dough. Add a bit more cheese if necessary to prevent sticking.

Further info. for my Egyptian readers:

- Puff pastry= Mille feuille pastry ( عجينه ميل فو ي )



Crostata con Pomodori

Ingredienti

  • 1 dose di pasta sfoglia
  • 300 gm di pomodori
  • 1 mazzettino di basilico
  • 50 gm di parmigiano o pecorino grattugiato
  • Olio EVO q.b
  • sale e pepe q.b.

Preparazione

Consigli
Servite la crostata finché è ancora ben calda.