Tomato Tart with Aromatic Herbs
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
12
Description
Aromatic herbs and anchovies enhance the sweetness and acidity of ripe cherry tomatoes in this wonderful tart from Tuscany.
Ingredients
- Puff Pastry - 2 lbs
- Grated Pecorino Pepato Cheese - 2.1 oz
- Olive Oil - 4 tablespoons
- Marinated cherries - 1½ kg
- Anchovy fillet - 12 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Chopped Sage Leaves - ¼ cup
- Chopped Green Onions - 2 tablespoons
- Chopped Sage Leaves - 2 tablespoons
- Ground Nutmeg - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Line a baking sheet with parchment paper and grease it with oil. Lay out the sheets of puff pastry to cover the entire sheet, overlapping in the middle to prevent juices from leaking. Trim any excess pastry. Prick the pastry with a fork and cover it with another sheet of parchment paper. Place peas or beans on top of the paper to prevent the pastry from puffing up. Bake for 15–20 minutes until golden brown.
Step 3
Remove the beans and parchment paper, sprinkle Parmesan cheese over the crust, and return it to the oven for another 10 minutes. Remove and let cool.
Step 4
In a large bowl, mix olive oil and chopped anchovies, add the stemmed cherry tomatoes, season with salt and pepper, and mix well. Place the tomatoes in any baking dish and put it in the oven for about 12–14 minutes, preferably taking it out a couple of times to gently stir the tomatoes for even roasting.
Step 5
Remove the tomatoes from the oven, let them cool slightly, and evenly distribute the tomato mixture in the prepared tart with cheese.
Step 6
Increase the oven temperature to 428°F. In a medium bowl, mix chopped parsley, green onions, oregano, and nutmeg. Sprinkle the herbs over the tomatoes, return the tart to the oven, and bake for another 15 minutes.
Step 7
Before serving, let the tart cool slightly.
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