I LOVE heirloom tomatoes and when they really start to produce I feel this overwhelming responsibility to use (save?) them all. Seeing them on the ground under the plants, rotting away makes me crazy. Yesterday, while looking through the photos on my website, I saw the picture of the mixed berry galette and I got an idea... tomatoes are fruits, right? Why not make a savory tomato galette? The idea sounded easy to me especially when using store bought puff pastry instead of mixing up a batch of dough (more time for me by the pool!).
Since there are two sheets of puff pastry in every box, I thought I would put together a Tomato Tarte Tatin also and see which one I liked better. I took all the fixings over to my friend Kris's house (she would be the one with the pool) so we could taste test and see which idea was better. Well, we couldn't decide, they were both delicious. Here are the two styles of EASY Tomato Tarts for you to make and judge for yourself. Be sure to let me know your favorite.
Heirloom Tomato Tarte Tatin
1 sheet of store bought puff pastry such as Pepperidge Farms
3 T unsalted butter
2 garlic cloves, minced
3 medium-large ripe heirloom tomatoes, sliced to 1/4 inch plus a few smaller ones, such as Sun Golds or pear tomatoes, cut in half
4 T panko (Japanese bread crumbs)
3 T freshly grated Parmesan, plus more for garnish
2 t fresh oregano, chopped or torn roughly
1 t fresh thyme, pulled from the stem
kosher salt and fresh ground pepper to taste
Preheat oven to 425 degrees. Thaw the puff pastry sheet and prick all over with a fork.
Melt butter in a nonstick, oven proof skillet over medium-high heat. Add garlic and sauté for 1 minute. Put the smaller heirlooms in the pan first and then layer tomato slices on top, slightly overlapping one another, and cook for for 2 to 3 minutes. Season with salt and pepper. Sprinkle panko and 2 T parmesan evenly over tomatoes. Top the tomatoes with puff pastry and tuck edges of the pastry into the sides of the skillet, to create a border for the tarte tatin (you might want to pull the edges of t he pastry slightly as you lay it over the tomatoes for better coverage). Put the tarte in the oven and bake for 25 to 30 minutes or until puff pastry is golden brown. Remove from oven and place a plate over top of skillet. Quickly invert and allow tarte tatin to rest for 5 minutes. Lightly season with salt and pepper. The tomatoes will be browned and caramelized. Finish with herbs and freshly grated Parmesan, cut into wedges and serve.
Heirloom Tomato Galette
1 sheet of store bought puff pastry such as Pepperidge Farms, thawed
2 - 3 medium-large ripe heirloom tomatoes, sliced to 1/4 inch plus a few smaller ones, such as Sun Golds or pear tomatoes, cut in half
2 T sweet hot mustard
3 T panko (Japanese bread crumbs)
a few leaves of fresh basil, roughly torn
1/3 c goat cheese, to crumble on top (about half of a 5 oz chabis)
1 egg, whisked a bit, for egg wash
kosher salt and fresh ground pepper
Preheat the oven to 425 degrees. Roll out the pastry on a lightly floured board to a 16 x 16 rectangle. Transfer to a sheet pan and spread the mustard in center of the pastry. Sprinkle with the panko. Pile on the tomatoes alternating the slices and piling the smaller ones up in the center. Sprinkle with salt and pepper. Start folding the edges of the puff pastry into the center, overlapping each fold. You don’t want to cover the tomatoes though. Brush with the egg wash and bake 30 -40 minutes until browned on the top and bottom and puffed. Allow to cool slightly, sprinkle with the goat cheese, basil, salt and pepper. Cut into wedges and serve slightly warm or at room temperature.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016