What's For Dinner: Tomato Puff Pastry Tarts, Two Ways

There are some gorgeous grape tomatoes in the stores right now, and I couldn't resist using these gem-colored beauties in a puff pastry recipe or two. I started out with a simple tomato tart, which focuses on the sweet flavors of the ripe tomatoes complemented by tangy goat cheese and salty Parmesan. For my second tart recipe, I opted to roast the grape tomatoes first to deepen their flavor. Sauteed mushrooms add in some umami, or savory, flavor. I stuck with a similar flavor profile (mainly since I already had them on hand!) for the rest of the ingredients. These puff pastry tarts are easy to customize using whatever vegetables and cheese you have on hand, and they are a great way to use up some of the lovely produce that is appearing in the farmers markets and on grocery stores shelves during these late summer months.

Simple Tomato and Goat Cheese Puff Pastry Tarts (printer-friendly version)
makes six tarts

1 sheet puff pastry, cut into 6 rectangles
extra virgin olive oil
1-2 teaspoons freshly grated Parmesan cheese
1 cup grape tomatoes, halved and most seeds removed
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper
Maldon sea salt flakes

1 egg and 1 teaspoon water, lightly beaten together

1 tablespoon fresh basil, chopped

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.
3. Use a pastry brush to brush the center of each rectangle with olive oil. Brush the border of each rectangle with the egg wash.
4. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle, avoiding the borders.
5. Place the tomatoes evenly on each rectangle. Top each with crumbled goat cheese, freshly ground black pepper, sea salt flakes, and a pinch of herbes de Provence.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
7. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.

Roasted Tomato and Mushroom Puff Pastry Tarts (printer-friendly version)

makes six tarts

1 sheet puff pastry, cut into 6 rectangles

1 egg and 1 teaspoon water, lightly beaten together

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 cup grape tomatoes, halved 

1 cup mushrooms

1 clove garlic, minced

1-2 tablespoons goat cheese, crumbled

1 teaspoon herbes de Provence

freshly ground black pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, and brown sugar. Place the halved tomatoes in a glass baking dish, cut side up. Pour the oil mixture over the tomatoes and gently shake the dish to evenly coat the tomatoes. Roast in the oven for 60 minutes, or until the tomatoes are slightly wrinkly-looking.

3. In a large skillet, heat about 1 teaspoon olive oil. Add the mushrooms and saute until softened and lightly browned. Add in the minced garlic and saute until fragrant, about 30 seconds. Remove the skillet from the heat.

4. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.

5. Brush each rectangle with the egg wash.

6. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle.

7. Spoon the mushroom and garlic mixture evenly on each rectangle. Top each with the roasted tomatoes, crumbled goat cheese, freshly ground black pepper, and a pinch of herbes de Provence.

8. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.

9. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.