Tomato-Gruyere Tart Squares
Even though you can make this tart ahead, it would be very strategic to have it baking in the oven when guest arrive because it smells incredible. This is a perfect choice for a summer party during the glut of heirloom tomatoes, but it also works with Roma tomatoes any time of the year.
Ingredients:
1 sheet (8 ounces) frozen puff pastry
1 tablespoon Dijon mustard
1 large shallot, minced
1 cup (about 4 ounces) shredded Gruyere cheese
1 pound ripe heirloom or Roma tomatoes
½ teaspoons fresh or ¼ teaspoon dried thyme leaves
Salt
Freshly ground pepper
Instructions:
Tart can be made up to 4 hours ahead and reheated in a 300 degrees oven until warm.
Origin of recipe: Nancy’s friend at work, Susan Murphy, who is a Home Ec. Teacher and had her students help her make these tasty tidbits for the senior awards ceremony.
Ingredients:
1 sheet (8 ounces) frozen puff pastry
1 tablespoon Dijon mustard
1 large shallot, minced
1 cup (about 4 ounces) shredded Gruyere cheese
1 pound ripe heirloom or Roma tomatoes
½ teaspoons fresh or ¼ teaspoon dried thyme leaves
Salt
Freshly ground pepper
Instructions:
- Preheat the oven to 375 degrees.
- Remove the puff pastry from the package and let it stand at room temperature until pliable (about 30 minutes); unfold if necessary.
- Set the pastry sheet on a work surface. With a rolling pin, press it into a slightly larger rectangle, about 11 by 10 inches.
- Lift the pastry gently and transfer it to a baking sheet.
- Spread the mustard in a thin layer to within ½ inch from the edge of the pastry.
- Sprinkle the shallots, then the shredded cheese, over the mustard, also covering to ½ inch from the edge of the pastry.
- Cut the heirloom tomatoes in half crosswise and gently squeeze them over a sink to extract their seeds. With a sharp knife, thinly slice the tomatoes. (If using Roma tomatoes, core and thinly slice them crosswise.)
- Arrange the tomatoes on top of the cheese in 3 or more vertical rows, slightly overlapping them as necessary and covering to ½ inch from the edge of the pastry.
- Sprinkle the thyme, and salt and pepper to taste over the tomatoes.
- Fold in the edges of the pastry to the tomatoes; it does not have to be perfectly neat.
- Bake the tart until the edges turn golden brown, 25 to 30 minutes.
- Remove the tart and let it stand until cooled slightly. Put the tart on a cutting board and cut into 16 squares. Serve warm.
Tart can be made up to 4 hours ahead and reheated in a 300 degrees oven until warm.
Origin of recipe: Nancy’s friend at work, Susan Murphy, who is a Home Ec. Teacher and had her students help her make these tasty tidbits for the senior awards ceremony.