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20 August 2020

Tomato Tart Squares

Tomato Tart Squares - a perfect hors d'oeuvre / www.delightfulrepast.com

It seemed like my tomatoes would never turn red. Now they all are! Of course, they're wonderful in sandwiches, soups, salads and pasta; but there's nothing quite like a tomato tart. This is one I cut into 2-inch squares for hors d'oeuvre. 

Someday there will be parties again, and these tomato tart squares will be the first hors d'oeuvre I trot out. Of course, I'll probably take the time to pretty them up with a bit of basil chiffonade, but I had no fresh basil on hand so we "made-do" without garnish.

I used a simple all-butter pie dough that comes together quickly, but you could also use puff pastry as I do for my Tomato Tart. No garden tomatoes? Time in the oven makes even bland store-bought tomatoes taste good, as the flavor is condensed.


Just having a little fun making watercolor sketches of
 things from the garden. I don't know what I'm going to
do with all these tomatoes, but you'll be hearing about it!

To ensure a crisp crust, I give the tomato slices a bit of a roast beforehand to take out some of the moisture as well as intensify the flavor. And I use the tiniest bit of shallot and no garlic so that nothing overshadows the bright and deep tomato flavor.

Allow the tomatoes to shine. Don't let the simple, pantry-staples ingredient list fool you into thinking you need to add something else or more of something. This is a very tasty little hors d'oeuvre or teatime savory.

What do you do with a bumper crop of tomatoes? 

Tomato Tart Squares - a perfect hors d'oeuvre / www.delightfulrepast.com
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Tomato Tart Squares


(Makes one 12x8-inch tart, 24 2-inch squares)

The Pastry


1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour 
1/2 teaspoon salt
5 tablespoons (2.5 ounces/71 grams) cold unsalted butter, coarsely shredded3 tablespoons (1.5 fluid ounces/44 ml) ice water plus 1 tablespoon, only if needed
2 teaspoons apple cider vinegar

The Tomatoes


2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil, divided
About 3/4 pound (12 ounces/340 grams) tomatoes
1/16 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon finely minced shallot
3 tablespoons 0.75 ounce/21 grams) finely grated Parmesan
1/2 teaspoon basil
1/4 cup (1 ounce/28 grams) finely shredded mozzarella

1 Preheat oven to 450F/230C/Gas8. Line a 13x9x1-inch quarter sheet pan with baking parchment paper and brush it with a teaspoon of the olive oil. 

2 In 1.5- to 2-quart mixing bowl, whisk together flour and salt. Using a coarse grater, shred the butter into the bowl. With your fingers lightly toss and coat the cold shredded butter with the flour, working it gently, leaving lots of big pieces. Combine the 3 tablespoons water with the apple cider vinegar and sprinkle over the flour mixture. With large fork, stir to form a dough that will clump together. Only if necessary, sprinkle on a bit more water. Wrap the dough in a square of plastic wrap and flatten it slightly into a 5x3-inch rectangle; refrigerate for at least 30 minutes while you proceed with recipe.

3 Slice tomatoes somewhere between 1/8 and 1/4 inch (5 to 6 mm) thick. Place them on the prepared quarter sheet pan; sprinkle with 1/8 teaspoon each salt and pepper. Bake for 20 to 25 minutes. Let cool a bit while you proceed with the recipe. 

4 Preheat oven to 400F/20C/Gas6. In small pan, heat 2 teaspoons olive oil and sauté shallot; cool. Measure Parmesan and mozzarella.

5 On lightly floured 12x8-inch piece of baking parchment paper, roll out chilled dough. This recipe makes just enough dough to roll out to that size with no waste. Place the pastry on its parchment paper onto quarter sheet pan or other baking sheet.

6 Spread shallot and oil over pastry. Sprinkle Parmesan over pastry. Place cooled roasted tomato slices over pastry. Sprinkle with dried basil and 1 tablespoon olive oil. Scatter shredded mozzarella over top, not completely hiding the tomatoes.

7 Bake for about 25 minutes, or until crust is crisp and golden. Transfer to wire rack to cool for 10 minutes before *cutting and serving. Cut into 24 2-inch squares for an hors d'oeuvre or afternoon tea savory. Serve warm or at room temperature.


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

60 comments:

  1. These tart slices look delightful! Great with a harvest salad or a zucchini soup for a satisfying late summer meal,Jean.

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  2. Thank you, Angie. I must admit, I've been known to make a meal of these!

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  3. Thank you, Maristella! And best wishes to you!

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  4. I shall write that fatal word “interesting.” Of course, that leaves open the option that your evocative ingredients deliver something new to me and already wonderful to people with normal taste buds. My crass cynicism renders this as “honest pizza,” but that’s a huge upgrade in my nomenclature (I used to call pizza “ketchup bread”). Naturally (pun intended), you have eschewed those add-ons that turn pizza into a nightmare of unhealthy ingredients, but the “chew” is still there. It’s bread, after all. Interesting PLUS. You are relentlessly honest and a true artiste!

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  5. Thank you, Sully. But I want to clarify, the base of this tomato tart is not bread-like, it is pie crusty! But, yes, as always, I have "eschewed" unhealthy ingredients! :-)

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  6. Very Italian, Jean. Have you been to Italy? You would love discovering towns and villages with their own culinary traditions and histories. Italy and France beckon you Jean. I think at heart you must be an Italian ,"mother," or a French baker. Past lives perhaps? Now you must choose the right wine to go with this Tomato tart. I have a friend who is married to an Italian. Marialana always says we must choose the wine of the region where the recipe for the food comes from. This looks very nice Jean and I would like to try it. Your water colour of the tomatoes is excellent. You should do a post one day of all your paintings. All the best, Tony

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  7. Tony, thank you. I'll take that: part Italian mother and part French baker! I had a Pinot Noir with this, but would have preferred an Italian wine, which I did not have on hand. And thank you for your encouragement about my painting!

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  8. They do look like a great appetizer!

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  9. Thank you, Ellen. I can make a meal of them!

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  10. I love tomatoes and just about anything with tomatoes in it! :) This sounds so good!

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  11. Thanks, Nancy! You can't go wrong with tomatoes!

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  12. Roasting makes all the difference, Jean! What a lovely recipe to use all the beautiful tomatoes that are available now. I must visit the market to buy mine as my poor little patio tomato plant has only produced 5 or 6 tomatoes this year. Great watercolor, my friend.

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  13. We're trying not to "count our chickens" with our almost ready tomatoes (novice growers here), but these tarts look absolutely perfect, Jean. Beautiful artwork from you, too.

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  14. Thank you, Martha, and thanks for the encouragement with my watercolors. Hope you can get some good tomatoes. Some times it's just not a good year for tomatoes in some places. Maybe next year.

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  15. Thank you, Pauline. I'm having fun with the painting! I'm so glad you're growing some tomatoes. You'll be hooked!

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  16. Your tomato tart squares look so pretty and delicious! They do make a great hors d'oeuvre. I love fresh tomatoes as well as roasted and baked :-)

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  17. Oh, this looks to die for! And 'tis the season, too. Here tomatoes are just starting to come in and for the next month we will be enjoying them. Now I'll enjoy them even more!

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  18. love your watercolour! looks so lovely.

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  19. Never mind parties... A veganized version of this would be tasty all on it's own for myself. ;)

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  20. These are perfect! Thanks for yet another great recipe.

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  21. Thanks, Tamago. I really love these and hope you will too!

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  22. Thanks, Jeanie! We're busy eating tomatoes just about every way they can be eaten! :D

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  23. Sherry, thank you. I appreciate the encouragement!

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  24. Thanks, Victoria. I could just make a meal of those little squares! "Never mind parties" made me smile.

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  25. We have been eating a lot of tomato tarts this summer, and one more recipe is always welcome! Thanks! And your watercolors are so wonderful!

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  26. Oh delicious way to use the abundance of tomatoes. Not many ripened homegrown tomatoes here yet.

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  27. Thank you, David! Yes, there's no need to eat the same thing, or the same version of a thing, all the time, is there? And thank you for noticing my watercolors!

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  28. Thanks, Vee. Watch out, though, they'll ripen all of a sudden and you'll be inundated!

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  29. What a delicious idea! How fragrant while baking!

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  30. Yummy, I love anything tomatoes. Your tart looks so delicious. Your right, this is great for party .

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  31. Nellie, thank you. Funny, I almost enjoy smelling the baking as much as eating it!

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  32. Thanks, Gerlinde. We will have parties again someday, won't we?! :D

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  33. These look so delicious! I think I could live on these.....x Karen

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  34. Your Tomato Tart Squares look wonderful, Jean. I love recipes that let the flavour of individual ingredients shine out, as you've done with the tomatoes here. I think these lovely tarts would also be nice as part of the sandwich tray that forms the first part of a traditional afternoon tea too! Thank you for sharing and for being a part of the Hearth and Soul Link Party. Have a lovely weekend!

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  35. Thank you, April. And, yes, these are a perfect little savory for afternoon tea! (We will be hosting afternoon teas again someday, won't we?!) Hope you're having a lovely weekend!

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  36. Hi Jean,
    Your Tomato Tart looks amazing, I can't wait to try it! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon!
    Miz Helen

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  37. Thanks so much, Miz Helen! Hope you're staying cool this fine August!

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  38. I'm sure these taste amazing ...

    All the best Jan

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  39. I love a tomato tart, Jean, and your squares look so tasty. I'm loving your watercolor, too!

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  40. I love that you used a short crust for this, instead of puff pastry. And I like that you cut them into neat little squares. Seriously a great idea for appetizers.

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  41. Kitty, thank you. AND for noticing my little watercolor!

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  42. Thank you, Chef Mimi! I do think the buttery short crust goes well with the tomatoes.

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  43. This looks great, Jean!

    Because I'm boring (and not much of a chef), I just do regular old tomato sandwiches!

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  44. Thanks, Margie. But there's nothing boring about "regular old tomato sandwiches!" :-)

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  45. I love this. It's a perfect celebration of the time of year. If I'm asked what's my favourite food then people are usually disappointed when I say tomatoes because they're expecting something more fancy. I wish my crop of tomatoes from the garden looked as good as your painting. Mine are a bit ragged, probably due to some odd weather lately. They still taste good, though, and I'm told I'm eating too many before they even get to the kitchen.

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  46. Thank you, Phil. Glad you like the painting! That morning I just happened to pick 3 perfect little 4-ouncers. They're all different sizes. I'm going to do something with tomatoes first thing in the morning, probably about 5am! You can read about it in the next post. I had to laugh about eating too many before they even get to the kitchen—that's precisely why I hesitate to plant peas!

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  47. I wish I had a bumper crop of fresh tomatoes...lucky you. I do however agree with you that the oven makes even bland tomatoes bought at the grocery store taste good. A slice of your tart sounds great.

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  48. Karen, thank you! I'm happy to have homegrown right now when I'm not doing my own grocery shopping.

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  49. Peak tomato season is wonderful, isn't it? Our cherry tomatoes have been producing a bumper crop. Anyway, this is a delightful looking dish. Forget parties, we'll just have this for dinner! :-)

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  50. Thanks, KR. I must admit, I've been known to make a meal of it! Love cherry tomatoes as well!

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  51. Oh, Amalia, let's not kid ourselves—I'll save you four! :-)

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  52. Congratulations! Your awesome post is featured on our Top Ten at Full Plate Thursday, 499! Thanks so much for sharing with us and hope you come back soon!

    Miz Helen

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  53. Thanks so much, Miz Helen. I am honoured! See you soon.

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