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Herbed Tomato Tart

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Made with ripe cherry tomatoes and fragrant herbs, this sweet-savory tart makes a regular appearance during the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany."

List of Ingredients

◦  29" x 11" sheets frozen puff pastry, thawed and chilled
◦  ½ cup grated Parmigiano-Reggiano
◦  4 Tbsp extra-virgin olive oil
◦  12 oil-packed anchovy filets, drained and finely chopped
◦  3 pounds cherry or grape tomatoes
◦  Kosher salt and freshly ground black pepper, to taste
◦  ¼ cup finely chopped fresh flat-leaf parsley
◦  2 Tbsp finely chopped fresh chives
◦  2 Tbsp finely chopped fresh oregano
◦  Freshly grated nutmeg, to taste


Recipe

Heat oven to 375° F.
Fit pastry sheets side by side in a parchment paper-lined 13" x 18" rimmed baking pan, pressing pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center; trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with pie weights or dried beans. Bake until edges of tart are golden, about 25 minutes. Remove weights and parchment, sprinkle Parmigiano over tart shell, and bake until cheese is melted and tart shell is golden all over, 15 to 20 minutes. Transfer to a rack and let cool.

Arrange an oven rack 4 inches from broiler and heat broiler.
In a large bowl, mix together oil and anchovies; add tomatoes and season with salt and pepper. Toss to coat. Transfer tomato mixture to a baking sheet and broil, shaking pan once or twice, until tomatoes blister, 12 to 14 minutes. Let cool slightly. Use a slotted spoon to transfer mixture to the prepared tart shell; distribute tomatoes evenly.

Heat oven to 425° F.
In a medium bowl, mix parsley, chives, oregano, and nutmeg; sprinkle herb mixture evenly over tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.


Serves 12 to 16