Roasted Tomato Tart with Ramp Butter
Updated: Jul 20, 2020
Heirloom tomatoes shine in this "technique, not torture" standout.
One of the best things about summer is the bounty of heirloom tomatoes. These juicy fruits - yes, if it has seeds, it's a fruit - are bursting with sun-kissed flavor and come in myriad colors, shapes, and sizes. They are, of course, scrumptious raw but become jammy, almost candied when roasted. Thanks to a rectangle of store-bought puff pastry, one of the easiest and most succulent savory tarts is within reach. The secret to the success of this recipe is first salting the tomatoes to extract some excess moisture so that your tart is nothing short of spectacular. Prefer your tomatoes as they are? Try my no-cook Heirloom Tomato Tart.
Equipment: cutting board; rolling pin; chef’s knife or small serrated knife; paring knife; measuring spoons; large and small mixing bowls; wooden spoon or rubber spatula; microplane; fork; pastry brush; sheet pans; parchment paper
Ingredients: 1 sheet puff pastry, defrosted
flour for dusting
8 ounces mascarpone or goat cheese
zest of 1 lemon
1 teaspoon ground black pepper
4 heirloom tomatoes (multiple colors and shapes)
1 dozen grape tomatoes
freshly ground black pepper
1 large egg + 1 teaspoon cold water (egg wash)
ramp butter or pesto for garnish
1. Preheat the oven to 425°F.
2. Slice the tomatoes into ½-inch thick slices and set on a rimmed sheet pan. Sprinkle geneorusly with kosher salt on both sides. Set aside for 30 minutes.
3. Prepare the cheese spread by combining the mascarpone or goat cheese with the zest of 1 lemon, and 1 teaspoon of ground black pepper. Set aside.
4. Roll the puff pastry to an even thickness on all four sides. Lift the pastry onto a rimmed sheet pan turned upside down - or a flat cookie sheet - lined with parchment paper. Using the tip of a paring knife, create a ½-inch border around the perimeter. Dock the inside of the tart with a fork about two dozen times. Set aside in the refrigerator if you finish before the salted tomatoes sit for 30 minutes.
5. After 30 minutes, carefully lift the tomato slices from the sheet pan and drain on paper towels. Set aside.
6. Spread the cheese mixture evenly within the border of the puff pastry using an offset spatula.
7. Creatively place the tomatoes in a single layer on top of the cheese, being sure not to leave any space between the tomatoes. Sprinkle lightly with kosher salt and freshly ground pepper.
8. Brush the border of the tart with egg wash. Bake in the preheated oven for 30 minutes, or until the crust is golden brown.
9. Remove the tart from the oven and dollop with bits of ramp butter or small spoonfuls of pesto.
10. Let the tart rest for 5-10 minutes before slicing and serving.
Makes 4 main course or 8 appetizer servings.