Wow. School season has begun again. Oh, did you think that since I just spent three-and-a-half years getting my Bachelors at the most expensive school in New Jersey that I was going to take a break from education for a while? Not so much…
Truthfully, I just can’t stay away. I really love school. I am taking two night classes (Children’s Literature, and Child Health, Safety, and Nutrition), which means I spend six evening hours a week in a classroom. Which means that I am still working on the balance between website and school and work and having a social life and playing with Dolan. Which means that I have to plan my schedule carefully to make sure I have time for cooking and posting…but so far, so good! I promise I won’t leave you hanging!
I also promise that you are going to be learning a lot about children’s books. Stay tuned – and get excited!
This is a great recipe to showcase your end-of-summer tomatoes. The original recipe said to make six-inch rounds, but I wanted more of a side/appetizer portion…six onches of puff pastry gets pretty heavy. I served it as a side alongside salmon and my family really enjoyed it.
Puff-Pastry Tomato Tarts
adapted from Food and Wine
1 1/2 pounds roma tomatoes
Light brown sugar
All-purpose flour, for dusting
1 sheet chilled all-butter puff pastry (I couldn’t find all-butter…not as nice but it did the trick – I used Pepperidge Farms)
1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 400°. In a saucepan of boiling water, blanch the tomatoes until the skins start to curl, 30 seconds; transfer to a plate and let cool. Peel the tomatoes. Halve them crosswise and squeeze out the seeds, then slice the tomatoes. Sprinkle the tomatoes on both sides with the sugar and season with salt; transfer to a rack and let drain for 30 minutes.
- Meanwhile, line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Using a 3 1/2-inch cup or saucer as a template, cut out six 3 1/2-inch rounds. Transfer the rounds to the prepared baking sheet and freeze for 5 minutes. Bake the rounds for 10 minutes, until golden brown and puffed.
- Pat the tomato slices dry with paper towels. Sprinkle the pastry puffs with half of the grated cheese and arrange the sliced tomatoes on the center of each pastry round and sprinkle with the remaining cheese.
- Bake the tarts for 10 minutes, then reduce the oven temperature to 350° and bake for 10-20 minutes longer, until the pastry is richly browned and the tomatoes have shrunken slightly. Let the tarts cool for at least 5 minutes, then serve. Option (that I forgot): sprinkle with chopped fresh basil.