5 stars (based on 1 reviews)
Ripe, juicy tomatoes
Cheesy stuffed pastry puff
This is a tart for the bougie
Prep Time: 20 min
- 1 sheet puff pastry, thawed
- 1 shallot chopped
- 1 Tbsp olive oil
- 1 clove garlic minced
- 1 container 8oz mascarpone cheese
- 2 heirloom or regular tomatoes, sliced
- 4 string cheese
- 1/2 tsp seasoned salt
- 1/4 tsp oregano
- 1/2 tsp basil
- 1/4 tsp onion powder
- Pinch of pepper
- 1 Tbsp olive oil for drizzling on baked tart
- Chopped basil for garnish
- While puff pastry is a wonderful, easy alternative to making your own at home… treat this pastry as you would any butter dough. This dough bakes so well when it is cold into the oven. Work efficiently and quickly when using this dough. Try not to let it get too warm.
- I used mascarpone cheese for this recipe, but honestly, any cheese would work. Cream cheese, even shredded cheese (just use about 8oz!). Even a nice goat cheese would work!
- When cooking your shallots, try not to walk away from your stovetop. These onions can be sensitive to high heat and over cooking, so try to stay near the stove and don’t push the heat past medium. Also: DO NOT ADD GARLIC TOO EARLY! Garlic can burn really easily, so wait til the last 5 or so minutes to add that ingredient.
- Lastly, definitely line your baking sheet with parchment paper. It keeps the baking pan clean and prevents the tart from sticking. Foil can also work, but when cutting the tart, be careful, there likely may be a streak or two of foil.
Bake Time: 15-20 min
Yields: 8 slices
What you need
What to do
1. For the tomato tart crust, begin rolling out thawed pastry puff on a flat countertop dusted with flour. We want the pastry square to be a little thinner than when it is first removed from packaging. Transfer to a baking sheet lined with parchment paper. Take a fork and poke holes all over the puff pastry (*see note below).
2. Cut each piece of string cheese into quarters (one string cheese cut long ways into 4 thinner pieces). On the outer edges of your puff pastry, place one quarter piece of cheese about 1/4 inch from the edge. Place another piece of cheese on top, and then another until one side of your puff pastry is lined with cheese. Roll your puff pastry from the edge inward to seal in your cheese. You can dab some eggwash on the inside of the pastry to keep the cheese locked in and snug. Repeat this process on the three other sides of the puff pastry square. Place in the fridge to chill, while we cut tomatoes and prep tart filling.
3. Preheat oven to 425 degrees. We want to dry out our tomatoes before we cook them, so place sliced tomatoes on a paper towel. Take another paper towel and place on top of tomatoes. Pat them dry and then sprinkle lightly with some sea salt.
4. Place chopped shallot and olive oil in a medium saucepan and cook over medium heat. Add a pinch of salt to help the shallot sweat. We want the shallot to caramelize (turn a light greasy, brown color). As the shallot cooks and starts to caramelize (about 7 minutes), add garlic and cook for about 5 minutes more. Set to the side to cool.
5. Place mascarpone, cooled shallots, garlic, salt, oregano, basil, onion powder and pepper in a bowl. Mix well, then spread entire mixture onto the puff pastry. Arrange sliced tomatoes on the pastry. Brush the puff pastry edges with eggwash and sprinkle with sesame seeds or everything bagel seasoning. Bake for 15-20 minutes, or until the puff pastry is really puffed up, golden brown and inside juices are sizzling.
6. Top with a drizzle of olive oil, more sea salt (if desired) and chopped basil! YUMMMM!