Hello and welcome to Healthy For Two! This is my 180th post and the first post with my newly refurbished website! Whether this is your first time here or you’ve been reading for a while, thank you so much for reading. Seriously, I love you guys.
Take some time to explore. You can view all recipes or search by category and all search results contain pictures (my favorite kind of search results). There is also a new category called “Travel” where I will write about my travel experiences here and there, especially when it relates to food.
These heirloom tomato tarts are fantastic! I’d like to thank my boss, Chris, who gave me a bunch of giant, juicy, delicious heirloom tomatoes from her garden. She basically challenged me and said, “If I give you some tomatoes, do you think you can cook something to blog about?”
That night, I cooked three different dishes with the tomatoes. These tarts are one of them. They are perfect for an appetizer or midday snack. The key is to get perfectly ripe, juicy tomatoes for the best flavor.
I made too many for us to eat in one day, so we had no choice but to eat them as leftovers. These are best enjoyed fresh as they get soggy the next day (even though the flavor is still just as amazing).
Heirloom Tomato Tarts
Adapted from a Martha Stewart Recipe
Makes about 16 tarts – although it will vary depending on the size of your tomatoes. I cut my pastry to fit the large heirlooms; about a 4-inch diameter.
- 2 sheets frozen puff pastry, thawed
- Flour, for rolling
- About 2/3 cup of fresh grated Parmesan or Romano cheese
- 2-3 medium heirloom tomatoes, cut into 1/4-inch-thick slices
- Ground pepper
- Fresh thyme for sprinkling on top (about 1/4 a cup)
Preheat oven to 375 degrees.
Sprinkle a little flour on your work surface and roll out the defrosted puff pastry.
Spray a cookie sheet with non-stick cooking spray or oil
Cut out circles in the dough and lay them on the cookie sheet using a 4-inch cookie cutter or, like me, use the top of a cup if you don’t have one.
Sprinkle 1 tablespoon of cheese on each then top with 1 tomato slice. Season it with pepper.
Bake until the pastry edges are golden brown, about 25 minutes. Rotate the pan once after 10 minutes in the oven.
After taking them out of the oven, sprinkle them with fresh thyme. Cool the tarts on a wire rack and then enjoy!