Puff pastry a great base for an elegant and quick meal. Thawed puff pastry cooks in just 20 minutes and is amazingly flaky and buttery. I often top a sheet of puff pastry with leftover roasted vegetables, bake it off in the oven and serve it with a crisp green salad. It’s one of the tastiest dinners you can make in 20 minutes.
The cherry tomatoes in the market have been bursting with flavor. So I decided to make a tomato tart with them. I used a good pinch of crushed red chili flakes because I think it goes really well with the sweet tomatoes and the buttery puff pastry. Use as much crushed red pepper as you like. Or leave it out all together and use some dried Italian seasoning instead for a more mellow tart. Sometimes I “Indianize” this tart with sprinkling of mild yellow curry powder. However you spice this tart (or not at all!), it is sure to be a delicious meal.
Spicy Tomato Tart
Serves 2 to 3
- 1 sheet of puff pastry
- 10 ounces cherry tomatoes
- 1 teaspoon olive oil
- Crushed red chili flakes, according to taste
- 1/2 cup shredded cheese (I prefer gruyere, but any other cheese you like will also work)
- 6 basil leaves, torn
- Preheat oven to 375 degrees Fahrenheit.
- Remove the puff pastry from the packaging and let it thaw at room temperature until it is pliable, about 20 minutes.
- While the puff pastry is thawing, work on the tomatoes. Remove the green stems, and toss the tomatoes in olive oil, crushed chili and salt. Roast the tomatoes in a single layer on a baking sheet at 375 F for 10 minutes or until they blister.
- Remove the roasted tomatoes from the oven and let them cool for about 15 minutes. Crank up the oven to 400 F.
- While the tomatoes are cooling, work on the puff pastry. Using a knife, score a 1/2-inch border around the puff pastry sheet. Using a fork, prick it all over, but staying inside the border. Place the puff pastry on a clean baking sheet and bake it for 10 minutes.
- Remove the pastry sheet from the oven. If the center of the puff pastry has puffed up, prick it a few times with a fork to deflate it. Sprinkle cheese on top. Then arrange the roasted tomatoes on top of the pastry. Don’t use any of the liquid the tomatoes may have released while roasting. Bake another 10 minutes in the oven or until the tart is golden. Garnish with basil, if using.
Photo credits: Sala Kannan