Tomato TarteTomato Tarte
This is possibly the most requested appetizer for custom classes at Company’s Coming. Not only is it easy to make, it can be made ahead and be served hot or toward room temperature. And like any recipe made with puff pastry, it always wows a crowd!
Serves 8 as an appetizer
Level of Difficulty: Easy
2 sheets Pepperidge Farms puff pastry
3 cups grape tomatoes, cut into halves or quarters if large
3 cloves of garlic finely chopped
3 shallots finely chopped
16 basil leaves shredded
2 oz parmesan cheese, grated
2 tablespoons extra virgin oil
Salt and pepper to taste
Egg wash made by whisking together an egg with a tablespoon of water
Preheat the oven to 425 degrees.
Combine grape tomatoes, garlic, shallots, salt and pepper. Place in strainer over a bowl and allow to sit 15 minutes or so. Remove from the strainer and gently dry excess moisture with a paper towel. While the tomato mixture is draining, open the sheets of puff pastry. Place on cookie sheets lined with parchment paper. Brush them with egg wash. Allow to dry.
Spread the tomato mixture evenly on top of the puff paste. Do not put any of the mixture within ½” of the edge of the pastry. Top with cheese and basil. Sprinkle with the oil. Place in the preheated oven. Bake for about 15 to 20 minutes. The puff pastry will be quite golden. Cut with a pizza cutter and serve.
Jinny Fleischman is a cooking teacher in Washington, DC. With her husband, Ed, she runs Company’s Coming. It is a hands on, cooking for fun program that focuses on easy to prepare, delicious meals. Widely traveled, the Fleischmans bring a world of food and wine experiences to their classes.
Complementary Wines: Chianti Classico, Coteaux-du-Languedoc, Italian Prosecco, Primitivo, Tempranillo
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