I'm trying to use up more of the wonderful farm fresh tomatoes
that were given to me by a friend.
I created my own version of a tomato and cheese puff-pastry tart.
Unfold a thawed piece of puff pastry onto a baking sheet.
Lightly score the edge, about 1/2 inch in from the edge.
Prick the center of the puff pastry with a fork. Set aside.
Seed and rough chop 2-3 tomatoes.
Rough chop several spinach leaves.
Rough chop fresh basil, rosemary, and oregano leaves.
Mix tomatoes, spinach and herbs in a bowl with a splash of olive oil,
a tiny bit of minced onion and cracked black pepper. Set aside.
Shred Gruyere or Mozzarella cheese.
(I used both: Gruy for the bottom layer and a bit of Mozz for the top.)
Sprinkle a big handful of the cheese onto the center of the puff pastry.
Next, spoon on the tomato-spinach-herb mix.
Top with a bit more cheese.
Put in a 400 oven for 15-20 minutes, until golden on the edges.
Cut into 4 pieces and serve.
Oh my goodness!
Your taste buds and tummy will be very happy.
Notes about this recipe:
Switch out any of the veggies, cheese or herbs for your favorites.
Gruyere is really creamy and wonderful though, so I hope you try it.
Even after removing the tomato seeds, the center of the crust did get a bit soggy.
It tasted good anyway.