This week I had two bowls full of fresh heirloom tomatoes on my counter that needed to be consumed. Some came from our yard and some lovely reds came from my CSA, La Nay Ferme. I was looking through my Canal House cookbooks for inspiration and came across a gorgeous tomato tart. There are many variations on this theme online. I adapted the recipe by adding bolder flavors; using onions and semi-oil cured along with garlic, herbs, and the tomatoes. The combination was amazing! Be sure to use the oil-cured olives (no canned olives please) because they add a pleasant, slightly briny quality to the tart. I leave the olives whole and just warn those eating that there are pits. I lay a piece of precut parchment paper on the counter, sprinkle it with a little flour, and lay the pastry on it. Then I roll the pastry out a little thinner, directly on the parchment, pick up the parchment, and place it on the baking sheet. It won’t completely fill a jelly roll size baking sheet but it will come close. This recipe makes one tart. It can be used as an appetizer, for dinner or it makes a great lunch.
Tomato and Onion Puff Pastry Tart
1 sheet of puff pastry, defrosted
3-1/2 c. thinly sliced onions (I used red and yellow)
1/2 c. + 1-2 Tbsp. extra virgin olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
12 semi oil-cured black olives, unpitted
1 medium orange fleshed tomato, sliced thin
1 medium red tomato (brandy wine works well), sliced thin
1 green zebra tomato, sliced thin
1-1/2 tsp. dried marjoram
1 tsp. dried thyme
10-12 fresh basil leaves, thinly sliced
2 cloves garlic, minced
Preheat oven to 400 degrees. In a large frying pan heat 1/2 c. olive oil on medium high heat. When hot add the onions. Add 1 tsp. kosher salt and 1/4 tsp. black pepper. Cover and cook for 10-12 minutes, stirring occasionally until the onions are soft and begin to caramelize. Roll the puff pastry out on a floured piece of parchment paper and place on baking sheet. Place the cooked onions on the puff pastry. Sprinkle the onions with marjoram and scatter a dozen olives over the onions. Top with the tomatoes, leaving space between tomatoes so you can see the onions. Do not overlap tomatoes. Sprinkle tomatoes with 1/2 tsp. kosher salt and 1/8 tsp. pepper, dried thyme, basil and minced garlic. Drizzle with 1-2 Tbsp. olive oil. Bake for 15-20 minutes, turning half way through baking. You want the crust to be golden. Place on rack and cut. The tart gets soggy once it cools so eat while hot. Serves 4.