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Tomato Herb Tart

This quick tomato tart made with puff pastry can be served as an antipasto, lunch or dinner. It is best made when tomatoes are in season.

Serves 6 as an entree or 8 to 10 as an appetizer


3 large fresh plum tomatoes, sliced in thin rounds


2 cloves garlic, peeled

2 tablespoons fresh thyme leaves

3 tablespoons fresh parsley leaves

3 tablespoons fresh oregano leaves

1 large shallot, peeled and cut in half

Freshly ground black pepper

5 tablespoons Filippo Berio Extra-Virgin Olive Oil

1 sheet prepared frozen puff pastry from a 17 1/2-ounce package, thawed

1 tablespoon Dijon mustard

1/2 pound Italian Fontina cheese, diced

3 cups torn sorrel leaves


Preheat the oven to 425ºF.

Layer the tomato slices in a colander, sprinkling each layer with salt. Let the tomatoes "sweat" while preparing the other ingredients.

Mince together the garlic, thyme, parsley, oregano, and shallot. Place the mixture in a small bowl and blend in the pepper and 3 tablespoons of the olive oil to make a paste. Set the mixture aside.

On a floured surface, roll the puff pastry into a 14-inch circle and line the bottom and sides of a 10-inch tart pan with a removable bottom.  Cut off any overhanging dough and set aside.  Prick the dough uniformly with a fork to prevent puffing in the oven.  Place a sheet of aluminum foil over the pastry dough and spread pastry marbles or dried beans over the foil.  This will also prevent puffing while baking.

Bake the shell for 10 minutes.  Remove the foil and the marbles or beans and allow the shell to bake for a few more minutes until the bottom is slightly browned.  Remove the shell from the oven, and immediately brush the bottom of the tart shell with the mustard.

Fill the shell evenly with the cheese. Gently rinse and dry the tomato slices on paper towels, then place them in overlapping circles over the cheese. Spread the garlic and herb mixture evenly over the tomatoes. Return the tart to the oven and bake for 25 minutes or until it is nicely browned and the cheese has melted.

Cool the tart slightly on a rack, then carefully remove the sides of the pan. Place the tart on a flat serving dish and cut into wedges.

Combine the sorrel with the remaining olive oil.  Serve the sorrel beside the tart wedges.  Serve warm.


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


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