I had a bounty of Farmer’s Market heirloom tomatoes that desperately needed to be eaten and a four day window to cook something up before heading to Portland, Oregon, for the International Food Blogging Conference. It was also one of those moments where you have stuff in the fridge that is getting close to turning to the dark side and getting gnarly. This tart was a nice way to use up some of those items.
I took seasonal mini heirloom and grape tomatoes, caramelized sliced onions, then drizzled olive oil and balsamic vinegar over it . Fresh basil added the perfect amount of zip to this tart.
You can take this tart in many directions. Maybe adding an extra bite with goat cheese or rounds of fresh mozzarella cheese, punctuated throughout. Feta cheese is always a favorite of mine, too.
If you have any Portland suggestions of places that I totally must check out, let me know!
Tomato Tart Recipe
2 cups grape tomatoes and mini heirloom tomatoes (or a combo is nice too)
1 medium onion, sliced and caramelized
3-4 fresh basil leaves
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon sea salt, more to taste
2 tablespoons olive oil
2 tablespoons of a good balsamic vinegar
1 sheet of frozen puff pastry dough, thawed
Preheat oven to 375 degrees Fahrenheit.
Press puff pastry dough into a tart or pie pan and set aside. In a large bowl, mix all of the filling ingredients together, reserving half of the chopped basil for garnishing for later.
Pour tomato filling into tart pan and bake for 45 minutes, or until puff pastry is golden and tomatoes are wrinkly and wilted, with slight browned tops to them. Garnish with the remainder of the basil.