The tomato challenge is on! As summer's end is in sight, it feels imperative to eat as many fresh-from-the-vine tomatoes as possible. The realization that it will be many, many months before red, purple, orange, yellow and green tomatoes decorate the kitchen windowsills sets in. Soon the ceramic colanders holding the brightly varied colors of heirloom cherry tomatoes will be put to other uses.
I'd seen recipes for tomato tarts. Ina and Martha both have featured delicious ones. My tartlet takes a bit from both and probably others. I served it as a first course for dinner. It would be perfect as a light lunch.
Heirloom Cherry Tomato Tartlet from Ina, Martha and Me
1/2 package of puff pastry thawed according to package directions
Feta cheese, about 2/3 cup, crumbled
Cherry tomatoes--about twelve--halved
1. On a lightly floured board, roll the pastry as close to an 11-inch square as possible. Don't fret if it isn't perfect. Rustic is the new perfect in this case.
2. Using a 6-inch saucer, or other round object, cut out two circles.
3. Place on a parchment lined baking sheet.
4. Refrigerate for about 10 minutes.
5. Remove from refrigerator and, with a sharp knife, make a line 1/4 inch in (don't cut all the way through the pastry) all around each pastry. Then use a fork to prick the pastry all around just inside the line.
6. Sprinkle the feta cheese on the pastry staying inside the lines.
7. Refrigerate while preheating the oven to 425 and cutting the tomatoes in half.
9. When the oven is ready, remove the pastry from the refrigerator and distribute the tomatoes over.
Drizzle with a little olive oil.
10. Bake 20-25 minutes.
11. Cool slightly and sprinkle with fresh basil.