Late Summer Tomato Tart.

It’s hard to say goodbye to summer. True, it was a sweaty, humid, 90-degree couple months with monsoon turns and steam room-esque subways rides, but it was summer all the same. It was patterned shorts, ice cream, beer in the afternoon, and a rainbow of produce.

And so to stave of fall for a little bit longer, I’ve decided to eat tomatoes. And really just tomatoes while they’re still ripe, sweet, rich, and…everywhere. A late summer tomato—it’s not actually fall is it?—is so good it can be eaten standing up, without silverware and with just the finest sprinkling of salt.

But while that’s raw and immediate, a late summer tomato is also divine in a tart, with just a bit of garlic and a melted crust of gruyere. It’s soft, sweet, caramelized heirloom tomato goodness ensconced in puff pastry, salted and peppered up. Whether it’s late summer or early fall, it tastes just as good as it sounds.

Recipe on the following page. 

Late Summer Tomato Tart 

1 sheet frozen puff pastry
1/3 cup finely grated gruyere
2 large heirloom tomatoes
2 cloves garlic
1 tablespoon olive oil

Coarse salt and freshly ground black pepper

1. Preheat oven to 400 degrees. Thaw puff pastry as directed. Wash, dry, and core the tomatoes and slice into ¼ inch cross-sections. Sprinkle liberally with salt and let sit at least 30 minutes.

2. Peel and thinly slice garlic. Line a large baking sheet with foil and lay the puff pastry on the prepare pan. Drizzle with olive oil and garlic and spread with three-quarters of the grated cheese. Arrange the tomatoes on top puff pastry, leaving a one-inch border. Sprinkle with remaining cheese. Season with salt and pepper and fold the edges of the pastry over to make a crust. Bake for 30 minutes or until golden brown. Let cool for 10 minutes before serving.

2 thoughts on “Late Summer Tomato Tart.

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