Remember that ball of homemade puff pastry I stashed away after the Daring Cooks puff pastry challenge? Well, I defrosted it yesterday and made a delicious tomato tart.
(To be honest, it’s kind of a pizza. I made a similar version with the dough previously, and it was so good, I had to do it again. But because it’s “T” recipe day for my alphabetical blogging challenge and because it’s made with puff pastry, I’m calling it a tart.)
The inspiration for this tart came from Ceramic Canvas’ Reginald. He made this awesome looking caramelized onion and goat cheese tart on puff pastry a little while back..doesn’t it look great? I just love Reginald’s photos, by the way…they’re really awesome.
Once you have the puff pastry on hand, making this tomato tart is incredibly simple, so simple in fact that I don’t feel it’s necessary to post an “official” recipe. I’ll just talk you through it :)
First, I rolled the puff pastry dough into a rough rectangle.
Let me stop and just say here that I’ve never used frozen puff pastry dough, so I can’t vouch for the healthfulness of what’s in it. I’m not sure it’s made with butter. While homemade puff pastry does have a lot of butter, at least butter is a real food…That being said, if you only have frozen puff pastry on hand, you can go ahead and use it.
Moving on with the tart…the last of the San Marzano tomatoes from my garden were more than ready to be eaten (they’d been waiting patiently in my fridge to be used in this tart for more than a week), so I sliced about 8 of them up and set them aside. Roma or any other tomato variety can be substituted here.
Then, I cooked up 4 slices of grass-fed bacon. I don’t eat bacon too often, but felt it would be great with the tomatoes on the tart. If you don’t do bacon, feel free to just leave it out. When the bacon was done, I crumbled it up, wiped out the pan and added one chopped shallot and a large handful of organic baby greens. The heat of the pan wilted the greens and I set them aside, too.
Next, I assembled the tart. I spread some marinara sauce over most of the dough, and then layered on sliced fresh mozzarella, the tomatoes, and the crumbled bacon over most of the tart; I put all of the greens and the bacon on “my section” (no one else in my family was psyched about the greens- what a surprise).
I baked the tart at 400˚F for about 20 minutes, until it was golden brown around the edges and had puffed up.
Whether you call it a tart or call it pizza, I’m pretty sure you will love it!