lil-tracy:edatrix: I cannot wait to make this tomato tart. Tomato TartServes 4 as a light meal or 6-8 as a side dish 1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed 1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise 1-2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh marjoram Prepare tart:Preheat oven to 400 F. (200 C.) On a lightly floured surface, roll out dough to 1/4” thickness.  Pierce dough all over with a fork, leaving a 1” border in tact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes. Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat. Arrange tomato halves, cut-side up, on crust, leaving the 1” border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately. For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens. OM NOM NOM NOM!!!!!
View Separately

lil-tracy:edatrix:

I cannot wait to make this tomato tart.

Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

  • 1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
  • 1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
  • 1-2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh marjoram

Prepare tart:
Preheat oven to 400 F. (200 C.)

On a lightly floured surface, roll out dough to 1/4” thickness.  Pierce dough all over with a fork, leaving a 1” border in tact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes. Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1” border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately.

For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens.

OM NOM NOM NOM!!!!!

Source: edatrix

51 Notes/ Hide

  1. summermemoriesphotosfashion reblogged this from ffffood
  2. seductivepoison reblogged this from ffffood
  3. fuckingoptimist reblogged this from ffffood and added:
    This looks delicious.
  4. homecooksuperstar reblogged this from edatrix and added:
    This makes me ready for summer...heirloom tomatoes! edatrix:
  5. ardenashley reblogged this from edatrix and added:
    @kristanicole. We might need...sometime soon. I say “we”
  6. disoriented reblogged this from edatrix
  7. lacasaazul reblogged this from efccooking
  8. efccooking reblogged this from ffffood
  9. nistera reblogged this from ffffood and added:
    *drool* Making this as soon as I get a kitchen.
  10. hiddinginmybed reblogged this from thetreehaus
  11. thetreehaus reblogged this from ffffood and added:
    Weekend cooking.
  12. youfancygirl reblogged this from ffffood and added:
    Too pretty to eat!
  13. ffffood reblogged this from lil-tracy
  14. lil-tracy reblogged this from edatrix and added:
    OM NOM NOM NOM!!!!!
  15. silentlydrawn reblogged this from edatrix
  16. edatrix posted this