TOMATO-LEMON TART
Equipment:
parchment paper, rimmed
cookie or baking sheet - about 16” x 11”, rolling pin
Ingredients:
1 teaspoon flour
1 thawed sheet frozen puff
pastry (one 14 oz. package)
1 clove garlic, finely minced
Olive oil
1 lemon – very thinly sliced
with seeds removed
1 pound ripe tomatoes (3
medium) – in ¼ inch slices, patted dry with paper towels
Salt (preferably flaky sea
salt)
Pepper
6 basil leaves, torn or cut
in fine chiffonade
1 tablespoon finely chopped
fresh or dried oregano
2 ounces crumbled feta or
goat cheese
1 cup marinated artichoke
hearts, well-drained and cut in small pieces
Preparation:
1. Preheat oven to 375 degrees
2. On a sheet of lightly floured parchment paper,
gently unroll the pastry, and roll out to a rectangle approximately 15” x 10”.
3. Prick the pastry in several places with a
fork, leaving a 1” border around the edges, then slide parchment paper onto a
rimmed baking sheet.
4. Combine garlic and 1 tablespoon olive oil in a
small bowl & brush pastry with garlic oil, staying within the 1” border.
5. Arrange lemon slices in a single layer over
the pastry, within the border. Scatter
torn basil leaves and oregano on top.
6. Arrange tomato slices over the lemons,
overlapping.
7. Sprinkle with lots of flaky sea salt and a few
grinds of pepper, drizzle with 1 tablespoon olive oil.
8. Bake in oven approximately 20 minutes.
9. Remove tart from oven and quickly scatter
artichoke hearts and cheese over it. Return to oven for about 10-15 more
minutes, until edges of pastry are golden brown, puffed, and crisp.
10. Remove from oven and let
rest for 10 minutes.
11. Slice in 8 pieces and
serve.
Notes and suggestions:
This recipe is based on one
that appeared in the August 2017 issue of “Bon Appetit” magazine. I added the
oregano, cheese and artichokes. Other variations include topping with coarsely
chopped olives, hot pepper flakes, za’atar, very finely chopped rosemary, and
grated parmesan. This might also work on a pizza shell, such as Boboli,
following the package instructions for baking. Wine matches are Pinot Noir,
Chianti, Chardonnay, and Pinot Grigio.
B’tayavon!
R. Flom
8/17
