This may be a weird week (you’ll eventually see what I mean) to chronicle a week of our dinners but you’ve got to start somewhere so I present – Wednesday. The garden is pretty much kaput. We’ve cooked, given away and sacrificed the rest to the evening frost. The last remaining tomatoes sat on the counter and we knew they had to be used soon or they would be nothing but moldy mush.
These are much tinier than cherry tomatoes, about the size of peas and the first thing to do is sort the good from the bad and remove the teeny stems. Kind of a pain. On tonight’s menu they were going to be part of an herbed tomato tart. I made this recipe earlier this summer with regular cherry tomatoes but Curt thought these little guys would work better and of course he wanted to tweak the recipe and make it his own. His full recipe will be at the end of this post, the fun picture version follows.
First, bake a sheet of puff pastry on a sheet of parchment paper.
Next mix your stemmed tomatoes with parsley, thyme, oregano, green onions and olive oil. Sprinkle Parmesan cheese over the bottom of the tart, then cover the cheese with the tomato mixture.
The put another layer of Parmesan on the top before popping back into the oven.
Bake at 425 degrees for 15 minutes or until golden brown and cheese is melted.
We had this with a simple green salad and classic boiled shrimp plus bottled shrimp sauce. So there you have it, Wednesday night at our house. The only leftover we had was a quarter of the tart. I think we have now used up the best of the tomatoes so the garden is officially closed.
Full Recipe: Herbed Tomato Tart
1 sheet of puff pastry, thawed and chilled
1/2 -3/4 C grated Parmesan cheese (package of pre-grated and freshly grated)
1 Tbls olive oil
Enough tomatoes to cover the tart (about one pound). If you use cherry tomatoes, cut them in half
coarse sea salt and freshly ground pepper
1/4 C finely chopped parsley
1/2 tsp thyme
1/4 tsp oregano
2 minced green onions
Heat oven to 375 degrees. Put pastry sheet onto a parchment paper lined baking pan and shape into an approx. 12″ square (depends on original size of sheet but a square is what we went with). Pinch edges up to form a rim. Prick bottom with a fork. Line with parchment paper and fill with dried beans. Bake until edges of tart are lightly golden, about 25 minutes. Remove beans and parchment paper.
In a large bowl, mix together the tomatoes, olive oil, parsley, thyme, oregano, onions. Season to taste with pepper. Sprinkle a layer of Parmesan cheese on the bottom of the tart. Transfer the tomato mixture to the tart. Sprinkle with coarse salt and then cover with another layer of Parmesan.
Return tart to oven and bake at 425 degrees for 15 minutes or until golden brown and cheese is melted. Serves 2 -4.