End of Summer Tomato Tart with Spicy Garlic Oil
Farmers markets always inspire me. I get excited to cook when I walk around and see all of the beautiful stalls brimming with fresh produce. This past week, I found myself walking around the famous Union Square Green Market here in NYC with my 7 month old in tow. It has always been a favorite market of mine so taking a moment to peruse was a treat. Seeing the abundance of ripe and juicy tomatoes overflowing each stand reminded me that Summer is over. I was feeling a bit sad about all of the delicious summer produce coming to an end, but I know that fall brings some equally exciting goodies to the market so that lessened the sting. A little. Rather than lament over my beloved summer produce, I decided to seize the day and grab a few gorgeous heirloom tomatoes to take back home with me. You know they must have looked good if I was willing to schlep them along with a 20lb baby in an Ergo all the way to Brooklyn. And how could I not? What better way to bid farewell to summer than with one of its most delicious fruits?
The tomatoes were gorgeous and ripe. I certainly could have just served them on their own with a sprinkling of salt, but I had bigger plans. I wanted to enjoy every bit of their juiciness and covering up that bright, fresh and delicious flavor would be a crime. I knew I didn’t want to do too much to them, so I decided to make one of my simple tarts. No cheese. No other veggies. Just tomatoes with a little seasoning baked on top of a light and airy puffed pastry. This tart is so ridiculously easy, you’ll want to make it again and again. It’s a recipe simple enough to make anytime but gorgeous enough to serve to guests using any of your favorite ingredients from sweet to savory.
A perfectly delicious ending to a perfectly delightful summer.
Tomato Tart with Spicy Garlic Oil
- 2 tablespoons olive oil
- pinch of crushed red pepper flakes
- 2 cloves garlic, smashed
- 1 sheet puffed pastry
- 3 large ripe tomatoes, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup basil leaves
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat liner.
2. Heat olive oil in a small skillet over low heat. Add garlic and red pepper flakes and cook until you just begin to smell the garlic, about 3 minutes. Remove from heat and set aside to cool.
3. Place puffed pastry onto prepared baking sheet and score a 1-inch border around the entire sheet with a pairing knife (make sure you don’t press too hard, you only want to score the pastry, not cut-through). Prick the pastry with a fork inside the score lines.
4. Place tomatoes onto the tart in three rows, overlapping them slightly. Season with salt and pepper, then drizzle tomatoes with spicy garlic oil. Put tart into the oven and bake until golden and puffy, about 20-25 minutes. Remove from oven and top with fresh basil leaves. Allow tart to cool for 1-2 minutes before cutting into squares.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger at TakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables