Scott, the husband of a friend gets within 20 feet of their kitchen and something delicious is going on. Recently when a tomato tart appeared and was rapidly consumed I had to repeat the recipe for myself (yeah, the next day) although not with Scott’s customizations to it. My heirloom tomato crop has been crap this year but there still seem to be plenty of cherry tomatoes which is what’s called for. I did add some goat cheese because it was there in the fridge and skipped the nutmeg because I couldn’t find any.
The original recipe was published is Saveur, and here it is. Thinking the addition of chanterelles would move it nicely along into Fall. Enjoy and or invite me over for your version.
2 9″ x 11″ sheets frozen puff pastry,
thawed and chilled
1⁄2 cup grated Parmesan cheese
4 tbsp. extra-virgin olive oil
12 anchovy filets in oil, drained
and finely chopped
3 lbs. cherry or grape tomatoes
Kosher salt and freshly ground black pepper,
1⁄4 cup finely chopped flat-leaf parsley
2 tbsp. finely chopped fresh chives
2 tbsp. finely chopped fresh oregano
Freshly grated nutmeg
1. Heat oven to 375°. Fit pastry sheets side by side into a parchment paper–lined 13″ x 17 3⁄4″ rimmed baking pan, pressing pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center; trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, 15–20 minutes. Transfer to a rack; let cool.
2. Heat oven to broil and arrange a rack 4″ from heating element. In a large bowl, mix together oil and anchovies; add tomatoes and season with salt and pepper. Toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, 12–14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell; distribute tomatoes evenly.
3. Increase oven heat to 425°. In a medium bowl, combine the parsley, chives, oregano, and nutmeg; sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.