What is a "Winter Tart?" Make it in the winter and you'll kick the cold winter blues right out. But this delicious recipe is perfect any time of the year. If you make it in the spring and you'll enjoy it all summer long!
Yields: 4-6 Servings
4 Roma tomatoes
½ teaspoon salt
1 sheet frozen puff pastry (½ package)
⅔ cup whole milk Ricotta cheese
½ cup shredded Parmesan cheese
½ teaspoon garlic salt
½ cup shredded Gruyere or Swiss cheese
¼ cup snipped fresh herbs (thyme, basil, chives, etc)
Thinly slice tomatoes and place in a single layer on a paper towel lined baking sheet. Sprinkle with about 1/2-teaspoon salt and set aside while preparing crust.
Preheat oven to 400 degrees.
Thaw puff pastry according to package directions; open sheet and roll out on a lightly floured surface into a 14-inch square. Place pastry on parchment sheet lined baking sheet or tart pan. Prick pastry every 1-inch using the tines of a fork. Bake 12-14 minutes or until puffed and lightly browned. Remove from oven.
Stir together Ricotta cheese, Parmesan cheese, and garlic salt. Place cheese on baked puff pastry in dots (avoid and smashing down the puffed crust). Sprinkle with half the Gruyere cheese.
Blot tops of tomatoes with a paper towel to remove excess moisture; arrange tomatoes on tart. Sprinkle with fresh herbs and remaining cheese. Bake 12-16 minutes or until tomatoes are wilted, cheese is melted and bubbly. Serve warm
TIPS for working with puff pastry dough
If the unbaked crust cracks while unfolding - dampen fingers with water and moisten the crack, gently press the broken edges back together. If the dough becomes too warm and soft to handle; place the dough in the freezer for 5-10 minutes.
What's the difference between a tart and pizza?
Not a lot. Both may be sweet or savory. A pizza is made with a bread dough – and usually has a little more substance to the crust. A tart is made with a pastry dough which tends to be a lighter flakier crust.