by TheRunawaySpoon
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Expand1 piece frozen puff pastry, room temperature Ask a question about this ingredient
45 round cherry tomatoes Ask a question about this ingredient
1 ball fresh mozzarella cheese Ask a question about this ingredient
2 bunches fresh basil Ask a question about this ingredient
2 tablespoons freshly grated Parmesan cheese Ask a question about this ingredient
2 tablespoons pine nuts Ask a question about this ingredient
1 cup whole milk ricotta cheese Ask a question about this ingredient
1 egg Ask a question about this ingredient
Olive oil for drizzling Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Wash the tomatoes and pat them dry. Using a small, sharp paring knife, gently cut out the core of each tomato, scraping the inside lightly to remove seeds. I find a sturdy ¼ teaspoon measuring spoon helps with this job. Be carefully not to cut through the flesh or squash the tomato. You want to create a little cavity for the mozzarella to fit in. Place each tomato cut side down on a few layers of paper towels to drain for 20 – 30 minutes.
Ask a question about this stepPreheat the oven to 350 degrees.
Ask a question about this stepMeanwhile, on a lightly floured surface, roll out the puff pastry to fit into a removable bottom 10 inch round or an 11 by 7 inch rectangular tin. Gently fit the pastry into the tin, using a small ball of pastry to press the dough into the corners and sides. Poke all over with the tines of fork
Ask a question about this stepIn a food processor (I like the mini one for this), pulse one bunch of basil leaves a few times until roughly chopped. Add the parmesan and pine nuts and pulse a few more times to chop the nuts. Add the ricotta and egg, a grind of pepper and a pinch of salt and process to a smooth paste, scraping down the sides of the bowl at least once. Using a small offset spatula (or the back of a big spoon), spread the filling in an even layer over the bottom of the pastry. Set aside.
Ask a question about this stepCut the mozzarella into small cubes to fit in the tomato cavities. Lightly press on cube of mozzarella into each tomato. If some seeds or juice squish out of the tomatoes, carefully wipe it away. Place the filled tomatoes in rows in the prepared tart, pressing lightly into the filling. Sprinkle pepper and salt lightly over the tomatoes.
Ask a question about this stepVery gently brush the top of the tart with extra virgin olive oil and place in the oven. While the tart is baking, cut about 6 of the remaining basil leaves into a chiffonade (Stack the leaves up, roll them like a cigar, then cut very thin ribbons with a sharp knife or scissors). When the tart has been in the oven 15 minutes, remove it and sprinkle the basil over the top. Return to the oven and cook a further 15 – 20 minutes until the tomatoes are shriveled and the mozzarella is melted.
Ask a question about this stepLeave to cool for 15 minutes before slicing and serving. Sprinkle additional basil chiffonade on top if desired.
Ask a question about this stepSo beautiful and sounds delicious! I am really hoping those summer tomatoes come soon.
I am totally making this. Looks fabulous. This is my kind of recipe.
Thanks! If you get a chance to make it, let me know how it turns out!
Looks terrific! Frozen puff pastry is such an elegant, tasty touch -
Can't believe no thumbs up - here's mine!
I like the rectangular shape; lovely picture, and my kind of flavors too!
Oh wow...wow...wow. Love this. Love the flavours, love the puff pastry gently ferrying gorgeous juices to the mouth, love the purity and freshness of the ingredients. Love it (minus the ricotta - not a fan)!
I agree!!
I can only triple what monkeymom wrote!
Thanks everyone - it was fun to make!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I cannot explain how sad I am that I have NONE of the necessary ingredients, because otherwise I would make this RIGHT NOW. All the ingredients have been added to my shopping list. Yum.