Since I chose to make this out of laziness, it's obviously not difficult to prepare, but there are three steps to the process. First, two sheets of puff pastry were fitted into a sheet pan, docked and weighted to prevent puffing, and baked for 25 minutes. The pie weights were removed, and shredded parmigiano was spread over the tart shell. It baked for an additional 15 minutes. Then, the cherry tomatoes were tossed with olive oil, finely chopped anchovies, and I added a little minced garlic. The mixture was roasted under the broiler for about 12 minutes, and the pan was shaken a few times while roasting to turn the tomatoes. Last, the tart shell was filled with the tomato mixture, chopped basil, chives, and oregano were sprinkled on top, and it was baked for a last and final 15 minutes.
Even though the base of the pastry bakes up thin, and the toppings are mostly just fresh tomatoes and herbs, this is a rich and filling tart. The decadent, buttery, sweet, and savory flavors are perfect with a crisp, light salad, and a glass of wine. I'm glad my laziness got the better of me since I ended up learning the secrets of the hidden, big flavor in this simple tart.
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