Local Tomato Tart

Local Tomato Tart

These are sold each summer at Ashley Mac’s Kitchen. She crop plans each January with a local farmer to grow heirloom tomatoes, making them perfect for a Local Tomato Tart.

Local Tomato Tart
Makes 2 tarts
  • 4 medium assorted heirloom tomatoes, sliced ¼-inch thick
  • 2½ teaspoons kosher salt, divided
  • 1 tablespoon olive oil
  • 1 cup thinly sliced yellow onion
  • ¾ cup fine white bread crumbs*
  • 1⅓ cups shredded mozzarella cheese
  • 1⅓ cups shredded Parmesan cheese
  • 6 tablespoons mayonnaise
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon thinly sliced green onion
  • 2 tablespoons all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 1 large egg, lightly beaten
  • Garnish: chopped fresh parsley, extra-virgin olive oil
  1. Line a rimmed baking sheet with paper towels. Place sliced tomatoes in a single layer on prepared pan, and sprinkle with 1 teaspoon salt. Let stand for 15 minutes. Pat dry with paper towels to remove excess liquid.
  2. In a large skillet, heat olive oil over medium heat. Add yellow onion, and cook until softened and starting to caramelize, about 15 minutes. Remove from heat. Add bread crumbs, cheeses, mayonnaise, thyme, parsley, green onion, and remaining 1½ teaspoons salt, and stir until combined.
  3. Preheat oven to 400°. Line a baking sheet with parchment paper.
  4. In a small bowl, stir together flour and cornmeal; generously dust work surface and puff pastry with flour mixture. Roll each sheet of pastry into a 10-inch square. Using the tip of a small, sharp knife, score a ¾-inch border on each square, making sure not to cut all the way through. Place 1 square on prepared pan, top with another piece of parchment, and place second square on top. Freeze until firm, about 15 minutes.
  5. Line another baking sheet with parchment paper. Place 1 dough square on prepared pan, and brush pastry lightly with egg, making sure to go all the way to edges. Spoon and evenly spread half of filling in center of pastry, staying within scored border; top with half of tomatoes, making sure to stay within border. Brush exposed borders with egg.
  6. Bake for 10 minutes; rotate pan, and bake until deep golden brown, 10 to 12 minutes more. Repeat with remaining dough, remaining filling, and remaining tomatoes. Garnish with parsley and extra-virgin olive oil, if desired. Slice and serve immediately.
*For bread crumbs: You can use white and/or wheat bread. Place in food processor, and process until a fine sandy texture is achieved.




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