Home Cook Superstar

This makes me ready for summer and heirloom tomatoes!

edatrix:

I cannot wait to make this tomato tart.

Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

• 1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
• 1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
• 1-2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh marjoram
  

Prepare tart:
Preheat oven to 400 F. (200 C.)

On a lightly floured surface, roll out dough to 1/4” thickness.  Pierce dough all over with a fork, leaving a 1” border in tact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes. Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1” border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately.

For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens.