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Roasted Tomatoes Puff Pastry Tart

September 20, 2018 By
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
Yum
Print Recipe
Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Ingredients
Dough
  • 1 sheet puff pastry at room temperature
Toppings
  • 1 cup mild goat cheese
  • 1 cup caramelized onions
  • 1 cup roasted tomatoes
  • 3 tablespoons The Secret Ingredient Girls EVOO
  • Flaky sea salt
  • 3 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Preheat oven to 400°. Roll out the puff pastry on a lightly floured sheet of parchment. Prick the bottom with a fork and shape the borders to form a rectangular tart. Transfer on parchment to a baking sheet.
  2. Scatter all the ingredient starting from the goat cheese at the bottom. Drizzle le EVOO and season with salt. Bake, rotating once, until crust is golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
  3. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil.
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Fall Veggie Tart

September 20, 2018 By
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Power Veggie Fall Tart (whole wheat dough)
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Print Recipe
Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Ingredients
Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon sea-salt
  • 3/4 cup chilled unsalted butter, cut into pieces 1/2 stick
  • 1 tablespoon apple cider vinegar
Toppings
  • 3 tablespoons EVOO
  • 4 tablespoons tomato sauce
  • 1 large grilled and sliced eggplant
  • 1 bunch large Swiss chard ribs and stems removed, leaves cut into bite-size pieces
  • 1 cup roasted brussels sprouts
  • 1 cup roasted tomatoes
  • Flaky sea salt Maldon
  • 2 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
  3. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  4. Preheat oven to 400°
  5. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.
  6. Scatter all the ingredient on the sauce and finish with the olive oil.
  7. Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.
  8. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

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