Author: story of a kitchen (generously adapted from Food & Wine magazine, June 2003)
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
almost 3 pounds ripe red plum, orange and yellow cherry, and Oxheart heirloom tomatoes, halved lengthwise (any variety will do, but plum tomatoes work very well and hold their shape best with roasting). The larger tomatoes should be seeded.
¼ cup extra-virgin olive oil
1 tablespoon dried oregano (or use 2 tablespoons fresh)
Kosher salt and freshly ground pepper
2 garlic cloves, thinly sliced
2 tablespoons sour cream
1 tablespoon whole grain mustard
½ cup feta cheese, crumbled
2 teaspoons fresh oregano (for garnish)
1 sheet of 11-inch (approx) square puff pastry (Pepperidge Farms has a 17.3-ounce box with two sheets -- remember to thaw in the fridge before using)
Instructions
Preheat the oven to 350 degrees F. Seed the larger tomatoes. Toss the tomatoes with the olive oil and oregano; season with 2 teaspoons salt and 1 teaspoon pepper (or to your taste -- it may depend on the tomatoes you use). Allow to sit for 10 minutes to draw out some of the juices.
Spread the tomatoes, cut side down, on two rimmed baking sheets, dividing the larger and smaller tomatoes. Roast small tomatoes for 35 minutes and remove from oven to cool. Roast larger tomatoes for 35 minutes then turn the tomatoes cut side up, top with the garlic and roast for 1¼ hours at 200 degrees F, or until slightly dried and the scent of garlic is intoxicating. Let the tomatoes cool, then gently blot dry with paper towels. Leave the oven on.*
Meanwhile, prepare the puff pastry. On a lightly floured surface, roll out the dough to an 12-inch square about ⅛ inch thick; fit it into a 10-inch tart pan with a removable bottom (or Springform pan -- what I used). Trim to fit and fold in the overhang to reinforce the sides. Chill the tart shell for 10-15 minutes (or longer).
Line the tart shell with foil and fill with pie weights. Bake the tart shell for about 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.
Mix the sour cream and mustard and spread over the tart shell. Sprinkle the feta cheese on top. Arrange the tomatoes in the shell, cut side up, placing small and large pieces randomly to cover all of the cheese, overlapping when needed. Bake the tart for 25 minutes. Serve hot or at room temperature. Try not to eat it all at once.
Notes
* You can roast the tomatoes the day before making the tart, storing them in the fridge overnight.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/tomato-tart/