Recipes

Categories
More >

Tomato Tart

SERVES 6 to 8
-

Ingredients

1  sheet prepared puff pastry

Extra virgin olive oil

1/4  pound Prosciutto di Parma or Speck alto Adige, diced

1 large leek, white bulb only, chopped

2  cups Asiago cheese, cut into small pieces

1/2  cup each minced basil and tarragon

1  teaspoon salt

1-1/2  cups cherry tomatoes

1-1/2  cups yellow cherry tomatoes

Directions

Preheat the oven to 400°F.

Roll the pastry to fit a 9 or 10 inch pie or tart pan or rectangular half sheet pan; refrigerate.

Heat 1 teaspoon of olive oil in a sauté pan and cook the prosciutto or speck until lightly brown; transfer to a bowl.

Add 2 tablespoons of the olive oil to the pan and cook the leeks until soft; transfer to the bowl with the prosciutto

Spread the cheese over the chilled puff pastry.  Sprinkle the meat and leek mixture over the cheese.

In a small bowl combine the basil, tarragon and just enough olive oil to make a paste.  Stir in the salt.

Arrange the tomatoes on the cheese making sure to fill in any gaps.  Dab small amounts of the herb mixture between the tomatoes.

Bake until tart is puffed and golden brown and tomatoes have collapsed a bit, about 20 to 35 minutes.  Cool slightly before cutting in wedges.

This recipe is featured on show 2817 – Let’s Talk Tomatoes

This recipe is featured on Season 28 - Episode 2817.

Comments

  1. Lynn weinstein's avatar

    Lynn weinstein

    Can this be made ahead
  2. Lorrie LaBranche's avatar

    Lorrie LaBranche

    Does the puff pastry stay flaky on the bottom of the tart?

    Thank You!
  3. Cindy Buffamonte's avatar

    Cindy Buffamonte

    This is a wonderful recipe. I’ve made it three times recently using the tomatoes and basil from my garden. Twice I’ve made it with ham, diced very small, as I am not a big fan of prosciutto. The third time, I left the ham out altogether because I was serving it to a friend who is a vegetarian. I just added extra leeks to fill in where the ham was left out. It’s lovely served with a simple salad and a glass of wine!
  4. Cindy Buffamonte's avatar

    Cindy Buffamonte

    This is a wonderful recipe. I’ve made it three times recently using the tomatoes and basil from my garden. Twice I’ve made it with ham, diced very small, as I am not a big fan of prosciutto. The third time, I left the ham out altogether because I was serving it to a friend who is a vegetarian. I just added extra leeks to fill in where the ham was left out. It’s lovely served with a simple salad and a glass of wine!
  5. Bonnie Terrey's avatar

    Bonnie Terrey

    Made this recipe the 2nd time today but didn't have garden tomatoes. Used salame with red wine & garlic. Couldn't find that meat she used - maybe in a specialty Italian store. It was still delicious.
  6. Bonnie Terrey's avatar

    Bonnie Terrey

    Made this recipe the 2nd time today but didn't have garden tomatoes. Used salame with red wine & garlic. Couldn't find that meat she used - maybe in a specialty Italian store. It was still delicious.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!