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Slow Oven Roasted Tomato tart in a Puff Pastry Shell

Slow Oven Roasted Tomato tart in a Puff Pastry Shell

Chef's notes

Fresh Italian style plum tomatoes are slow oven roasted for about 10 hours with a mixture of garlic, olive oil and Kosher salt. This technique intensifies the flavor of tomatoes as most of their water evaporates. The Olive oil becomes tomato and garlic infused.

The tart is assembled in a pre-baked tart shell starting with shredded 5 Italian cheese mix. Oven roasted tomatoes are topped with fresh mozzarella cheese balls and basted with the infused oil.

The baked tart is finished with fresh torn basil.

Note: I usually prepare the tomatoes the night before; place them in the oven so they are nearly ready the next morning.

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Slow Oven Roasted Tomato tart in a Puff Pastry Shell

Ingredients

Roasted Tomato

2-pounds fresh plum tomatoes
½ cup olive oil
2 large garlic cloves cut in quarters
2 teaspoon kosher salt

Tart Shell

1 Puff Pastry sheet
1 egg whisked with 2 teaspoons water
Grated parmigiana cheese

Remaining Topping

1 cup shredded Italian cheese mix
1/2-pound small fresh mozzarella cheese balls
Shredded basil for topping

Instructions

The day before, cut tomatoes in half lengthwise. Remove their rough core. Place them in a large bowl. Mix them with olive oil, Kosher salt and garlic. Have the mixture sit for at least an hour, stirring occasionally.
Spread tomatoes round side down in a rimed cookie sheet. Pour all remaining contents of the bowl over them. Bake sheet in a 175º oven, not convection.
Tomatoes will be ready when mostly dried but still moist in about 10 hours. Check their progress after drying 8 or 9 hours. You can flip tomatoes over exposing round sides and continue drying.
Roll pastry to fit in and up the sides of in a 10"x15" rimmed cookie sheet. Cover pan with parchment. Prick the surface of the pastry with a folk or Docker roller tool, place on the parchment lined pan. Trim excess if needed. Brush surface with egg wash and sprinkle with grated parmigiana cheese. See "Preparing Puff Pastry Shell".
To assemble the tart, evenly spread the shredded cheese on the bottom of the pre-cooked shell. Cut each of the roasted tomato halves in 2 or 3 pieces with cooking sheers. Spread them over the shredded cheese. Dot the tops with balls of fresh mozzarella. Drizzle with residual flavored juice from the roasting pan.
Bake again at 400º until tomatoes are heated through and all cheeses are melted. Top with basil. Cut and serve.

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