Vegetable Tomato Tartlets

posted by Susan T 12-05-99 5:34 PM

Recipe published by Bon Appetit, May 1999, page 40.

Tomato Tartlets (Tartelettes De Tomates)
6 servings

3 Tbsp plus 1/3 cup olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 1/2 cups chopped seeded peeled plum tomatoes ( this is about 2 1/4 pounds)
3 fresh sage leaves
1 fresh rosemary sprig
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed.
6 plum tomatoes, sliced into 1/8-inch-thick rounds
2 tbsp minced fresh basil

Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and saute until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick puree, about 30 minutes. Set aside.

Preheat oven to 425 F.

Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-in diameter plate as a guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.

Spread generous 2 tablespoons tomato puree over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over puree on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.

Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.

Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.

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