I was served a version of this tomato tart at a tiny French bistro. A couple ran the off-the-beaten-track spot; she did the cooking while be tended the bar, and both of them pitched in to serve us. This tart was one of the first-course options on the prix-fixe menu that evening, followed by a second course of braised lamb withflageolet beans and, for dessert, a choice of flan, apple tart or ice cream. I’ve been back many times and have yet to be disappointed.
Ingredients
- Extra virgin olive oil for drizzling
- ½ teaspoon each sea salt, freshly ground pepper, and herbes de Provence
- 8–10 Roma or San Marzano tomatoes, cored and halved lengthwise
- 12 large cloves garlic, unpeeled
- 1 sheet frozen puff pastry (about ½ pound/250 g), thawed
- 2 teaspoons crème fraîche
- 1 teaspoon Dijon mustard
Preparation
Preheat oven to 500°F (150°C). Place racks in the upper and lower thirds of the oven.
Drizzle just enough oil on a rimmed baking sheet to thinly coat the bottom. Sprinkle the salt, pepper and herbes de Provence over the oil. Place the tomatoes, cut side down, on the baking sheet, rubbing them around to absorb the oil and seasoning.
Place the garlic cloves on a piece of aluminum foil, drizzle with some oil and turn to coat evenly. Seal the foil into a packet and place it in a small baking dish.
Place the baking sheet with the tomatoes on the upper rack of the oven and the garlic on the lower rack. Roast the tomatoes until their skins slip off easily, about 15 minutes. Remove the baking sheet with the tomatoes from the oven and let cool. Raise the oven temperature to 550°F (180°C) and continue to roast the garlic until soft and easily pierced with the tip of knife, about 25 minutes longer. Let cool.
When the tomatoes are cool enough to handle, remove and discard the skins, leaving the tomatoes on the baking sheet. When the garlic cloves are cool enough to handle, remove and discard the skins, leaving the cloves whole. The tomatoes and the garlic can be prepared a day ahead and stored, covered, in the refrigerator. Bring to room temperature before using.
Raise the oven temperature to 400°F.
On a floured work surface, roll the puff pastry into a rectangle about 10 by 15 inches (25 by 33 cm). Drape it over an 8- by 11½-inch rectangular fluted tart pan with a removable bottom and gently press the pastry into the pan, letting the edges hang over the sides. Using your fingers, tuck the excess dough under to make a folded rim that rises slightly above the sides of the pan.
Line the pastry with aluminum foil and add pie weights or dried beans. Bake on the middle rack of the oven until the exposed edges begin to turn golden, about 10 minutes. Remove the weights and foil. Prick the bottom of the pastry with a fork and continue to bake until the crust turns a pale bisque color, about 3 minutes longer. If it puffs up, prick the puff with a fork to defi ate it. Let the crust cool slightly.
Reduce the oven temperature to 375°F (190°C).
In a bowl, combine the crème fraîche and mustard. Using a spatula, spread the mustard mixture evenly over the bottom of the tart shell.
Arrange the tomatoes, cut side up, across the surface of the tart shell. Tuck the garlic cloves among the tomatoes. With a pastry brush, brush the tops of the tomatoes with juices from the baking sheet. Bake until the edges of the crust are puffed and deep gold and the bottom is cooked through, 15–20 minutes.
Remove from the oven. Let stand for 15 minutes. Slip a knife around the edges of the pan to loosen any clinging bits of pastry. Gently push on the bottom of the pan, nudging the sides loose. Slide the tart onto a serving plate, cut into pieces and serve warm. Serves 10 as an appetizer; 4–5 as a main course.
About this recipe
Adapted from Georgeanne Brennan’s La Vie Rustic – Cooking and Living in the French Style (Weldon Owen Publishing, 2016).
