I am all about creating recipes that are seasonal, with ingredients that are showcased and available during that season. Summer is the season for tomatoes and especially Heirloom Tomatoes. Yesterday I came across these beautiful Mini Heirloom Tomatoes and decided to slow roast them, and make them into a tart topped with a bright fresh salad.

Holy Yumminess.

If you can't find Mini Heirlooms, just thin slice (1/4") regular Heirloom Tomatoes (I'd use about 3 for this recipe) and roast them the same way. When roasting Tomatoes you're looking for them to just start to wilt and prune up a bit, and brown very slightly. Roasting tomatoes brings out this incredible flavor that will turn non-tomato lovers into believers!

You can also top this tart with some fresh Mozzarella, Burrata or Ricotta Cheese to give it a little more of an Italian pizzazz.

Roasted Heirloom Tomato Tart with a Mixed Salad

Prep Time
1 Hour 10 Minutes
Cook Time
25 Minutes
Total Time
2 Hour 35 Minutes
Yield
Makes 6 Tarts

Ingredients

  • 16 oz Mini Heirloom Tomatoes
  • Salt
  • Sugar
  • 1 1/2 Sheets Puff Pastry (Pepperidge Farm Brand)
  • 2 tsps Parmesan Cheese (grated)
  • 2 Scallions (sliced thin)
  • 1 Tablespoon Red Wine Vinegar
  • 1 Garlic Clove (minced)
  • 1 Teaspoon Dijon Mustard
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt and Pepper (to season the dressing)
  • 3 oz Mixed Greens
  • Fresh Basil Leaves (chiffonade)

Directions

  • Preheat your oven to 325 degrees. Cut all of your mini heirloom tomatoes in half, lengthwise using a serrated knife. On a baking sheet that has a resting rack on it, spread out all your tomatoes and drizzle with olive oil, salt and a little sugar. Bake in the oven for 1 hour. Remove.
  • Increase the oven temperature to 375 degrees. Take your puff pastry and cut it into 6 equal sized squares. Place the puff pastry on a silpat lined baking sheet. Top each square with the roasted tomatoes. Add to each some of your scallions and a little sprinkle of the grated parmesan cheese. Bake in the oven for 25 minutes.
  • While the puff pastry is baking make your salad dressing: in a bowl combine your red wine vinegar, garlic clove, and dijon. Slowly whisk in your Olive Oil to make an emulsion - taste and season with salt and pepper. Once the puff pastry has turned a beautiful golden brown color, remove from the oven.
  • Toss your mixed green in the salad dressing and serve on top of the hot tomato tart with some fresh basil.