By: Chef Allysa Adamson
Tomato Cheddar Tart
2 garlic cloves, thinly sliced
1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick
1 sheet frozen puff pastry (14-ounce package or half of a 17.3-ounce package), thawed
4 ounces aged white cheddar, finely grated
1 ounce parmesan cheese, grated
½ lemon, thinly sliced into rounds (seeds removed)
2 tablespoons minced chives
1. Gently toss tomatoes, garlic, and 1 tsp. kosher salt in a large bowl. Let sit 20 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
2. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry with a fork, leaving a 1" border around the edges, then slide the parchment paper onto a rimmed baking sheet. Scatter cheddar cheese evenly over the center (where you have pricked), followed by parmesan. Then arrange tomatoes, lemon, and garlic over cheese.
3. Place tart in Convection Steam Oven and select More Auto Steam Bake Puff Pastry. Bake tart until edges of the pastry are browned, puffed, and crisp, turning once halfway through, 30–35 minutes. Top with chives and flakey salt, let tart cool 10 minutes before cutting into 6 pieces.
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