Stained Glass Tomato TartClick to Play

Stained Glass Tomato Tart - Easy Version

Mary Ann Esposito

Be sure to use a ripe mango when making this tart, but one that is not so soft that it feels soggy; an overripe mango will be difficult to cut into neat slices. Press your thumb against the mango: at the peak of ripeness, the flesh should yield to slight pressure. If it is hard, it is under-ripe and the taste will be bitter.

Makes 1 tart

Ingredients

1 sheet good quality puff pastry
Juice of 1 lemon
1 medium avocado
1 medium mango, peeled, seeded and thinly sliced
10 to 15 cherry tomatoes, cut in half
2 eggs, slightly beaten
1/4 cup half-and-half
1 teaspoon sugar
1 tablespoon minced fresh basil
1/2 teaspoon fine sea salt

Directions

Roll the pastry dough into a 12-inch circle. Place the dough in the tart pan, letting the excess dough overhang the sides, without stretching the dough. Allow enough slack so the dough will not shrink from the edges when cut.

With the rolling pin, roll over the edge of the pan to cut off excess dough.

Place the pan on a sheet of aluminum foil and bring the edges of the foil up around but not over the sides of the pan, folding it down over itself as necessary. (This will prevent any leakage in the oven.) Set the pan aside.

Pour the lemon juice onto a plate. With a small sharp knife, peel the avocado, cut it in half lengthwise, and remove the pit. Cut the avocado into thin slices and place them on the plate with the lemon juice. Turn the slices to coat both sides with lemon juice to prevent discoloration.

Arrange the mango slices around the inside edge of the tart pan, overlapping them slightly. Make a circle of the avocado slices, partly covering the mango slices and overlapping the avocado slices slightly. Fill in the center with the tomato halves.

Preheat the oven to 375ºF.

In a medium bowl, whisk the eggs, half-and-half, sugar, and basil together. Sprinkle the tart with the salt and pour the egg mixture evenly over the top.

Place the tart on a baking sheet and bake for 35 to 40 minutes, until the edges of the crust are browned and the egg mixture is set. Remove the pan to a cooling rack and let cool for 15 minutes.

Remove the aluminum foil and the ring of the tart pan. With a table knife, gently loosen the tart from the bottom of the pan and slip it onto a serving dish. Cut the tart into wedges with a sharp knife. The tart is best served slightly warm or at room temperature and best eaten the day it is made.

This recipe is featured on show 1822, Quick Tarts – Le Torte Rapide.

item recipe is featured in Episode 1822 of Season 18.

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Comments

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  1. Ilsa Draznin's avatar

    Ilsa Draznin

    | Permalink
    You talked about san marzano tomatoes today, and said that you grow them. I thought san marzano referred to that region around Naples and the volcanic soil??????????????
    If there is such a thing, where can I purchase san marzano tomatoes for next year's garden?
    Also, how do you keep aphid off your brussel spouts? I've given up trying to grow them
    Thanks

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