tomato tart

2

Roasted Aubergine & Tomato Quiche

Flakiest, all-butter tart case:
¾ cup all-purpose flour
½ cup whole spelt (or whole wheat pastry) flour
½ teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in ½" dice
2 tablespoons buttermilk, sour cream or crème fraîche
2 tablespoons ice water, more as needed

Eggplant-Tomato Filling:
1 pound Japanese or small globe eggplants, sliced into ¼-½" thick rounds
2 garlic cloves, pressed
2 tablespoons olive oil
1 ½ pounds small, flavorful tomatoes (about 8 or 9, see headnote), cut into ¼" thick rounds
½ cup finely grated parmesan
1/3 cup fresh goat cheese, crumbled
¼ cup basil leaves, thinly sliced, plus some pretty leaves for garnish

Custard:
2 large eggs
¼ cup heavy cream or half and half
1 teaspoon salt
freshly ground pepper

http://www.bojongourmet.com/2012/09/roasted-eggplant-tomato-tart.html

Mozzarella & Tomato on Pastry Tarts

Another easy but tasty appetizer! You can either make your own pastry tarts or buy frozen puff pastry in supermarkets. A pack can usually make around 6-8.

INGREDIENTS:

  • 4 puff pastry sheets - rolled to ~½ inch thick, 2.5 inches wide, long
  • 4 slices tomatoes - 2/3 inches thick
  • 8 pieces thinly sliced pizza mozzarella
  • salt & pepper
  • parsley flakes
  • (optional: Parmesan cheese)
  • 1 egg- beat

DIRECTIONS:

1. Prepare all the ingredients and poke some holes in the pastry before assembling using a fork

2. Layer a piece of Mozzarella, then a tomato slice. Sprinkle on top with some salt & pepper for seasoning. Finish with 1 more slice of Mozzarella

3. Bake in the oven for 15 minutes until the pastry is puffed up.. ;)

4. Take the tarts out and brush the tarts with the egg wash (beaten egg)

5. Place back into the oven until the top and the sides turn golden brown

6. Serve hot and sprinkle parsley and Parmesan on top