Roasted Tomatoes, Red Onions and Arugula Tart — Tarte aux tomates confites, oignons rouges et roquette
My brother called me last week because I mentioned that I sent him a package. What I should actually have told him was that the package was for Geneviève, his wife, since he would find a woman’s jacket inside. He picked up the phone and said:
Benoit : Ah ben non, ca ne va pas. Elle est trop petite.
Moi : Quoi ?
B. : Tu t’es trompée. Ce n’est pas ma taille. Tu m’as dit que le paquet était pour moi.
Benoit: Well no, it does not fit. It is too small.
Me: What?
B.: You made a mistake. It is not my size. You told me the package was for me.
Of course, he is such a tease. But he continued on:
B. : Enfin, tu aurais quand même pu mettre un bout de ta tarte aux tomates avec, enfin quelque chose qui se mange !
B.: You could have added a slice of your tomato tart, or at least something that I can eat!
Despite the fact that my brother does not speak English — or just a tiny bit, the reminiscence of his only trip to England when he was fourteen — , what a joy to know that he still follows my cooking adventures. In fact, he does not lose the sense of the important things: his stomach.
I only wished I could have send him a slice of my tart. I am not sure how well it would have travelled across the Atlantic though. Eaten up by greedy mailmen sniffing the dangerous contents of the package. David, maybe this is why your packages never get to destination. But I know that he would have really enjoyed it, because we are a family that loves to eat tarts. You are aware of this already. Ce ne sont pas les tartes qui manquent chez La tartine gourmande ! (No shortage of tarts on La tartine gourmande!)
This summer, I have made many different kinds of tarts, with zucchinis, carrots, goat cheese et j’en passe. But this one! Can I tell you about this one? I decided to call it the jewel of summer. I had an idea that slow roasted cherry tomatoes, caramelized red onions and mozzarella would be a hit on puff pastry, especially if topped with fresh arugula and shaved parmesan. And it did!
I promised the recipe, so here it is. I simply hope you enjoy it as much as we did. The good news is that even if my brother begged for a slice of tart, his wife on the other hand was delighted with her new Oilily jacket. Women are so predictable. Give them a piece of fabric and they are well fed. I am not blaming her, I got the same jacket! The bonus is that I got the tart too!
You need:
- 11 oz puff pastry (for a rectangular tart measuring 10″ x 12″)
- 1 lb + 2 oz medium-sized cherry tomatoes
- 2 garlic cloves, crushed
- 1 Tbsp light brown sugar
- 2 oz Mozzarella
- 2 Tbsp pine nuts
- Olive oil
- Arugula
- Parmesan
- Salt and pepper
Steps:
- Roll the puff pastry thinly into a rectangular. Place it on a baking sheet (Silpat — silicone baking sheet — or parchment paper) and make tiny holes with a fork. Place the dough in the fridge for 30 mns, minimum.
The following two steps can be prepared ahead of time.
- To slow roast the tomatoes, wash them and cut them in 2 halves. Remove the seeds. Mix together 4 Tbsp olive oil, 1 Tbsp sugar, 2 crushed garlic cloves, salt and pepper. Place the tomatoes face down in an oven dish with the sauce, and mix carefully. Cook them for 1 hour in an oven preheated at 260 F.
- To make the onions, follow the steps here.
- Preheat the oven at 375 F.
- Grate the mozzarella.
- Take your pastry and top with the onions (0.5″ away from the edge).
- Continue with the mozzarella and then place the tomatoes on top, face up.
- Cook in the oven for 30 to 35 mns, or until the dough is golden. Remove from the oven and let cool down.
- When ready to serve, top it with fresh washed arugula, shaved parmesan, pine nuts, salt and pepper, and a dash of olive oil. This tart is excellent lukewarm.
Ingrédients :
- 300 g de pâte feuilletée (pour une tarte rectangulaire mesurant 25 cm sur 30 cm)
- 500 g mini-tomates Roma
- 2 gousses d’ail, écrasées
- 100 g de mozzarella
- Huile d’olive
- 1 càs de sucre brun
- 2 càs de pignons de pin
- Roquette
- Parmesan
- Sel et poivre
Étapes :
- Étalez votre pâte finement en forme de rectangle(mesurant 25 cm x 30 cm). Placez-la sur du papier sulfurisé ou une feuille en silicone placéee sur une plaque de cuisson, et piquez-la avec une fourchette. Placez-la au frigo pendant 30 mns, minimum.
Ces étapes peuvent être préparées à l’avance.
- Pour confire les tomates, lavez-les et coupez-les en deux. Épépinnez-les. Mélangez 4 càs d’huile d’olive, 1 càs de sucre, 2 gousses d’ail écrasées, du sel et du poivre. Placez les tomates dans un plat allant au four, partie bombée vers le haut avec cette sauce. Mélangez délicatement. Faites cuire pendant 1 heure dans un four préchauffé à 130 C.
- Pour faire les oignons, suivez les étapes ici.
- Préhauffez votre four à 190 C.
- Rapez la mozzarella.
- Sortez la pâte du frigo et répartissez les oignons dessus (gardez 1 cm de bordure).
- Continuez avec la mozzarella, et placez ensuite les tomates, partie bombée sur la pâte.
- Cuisez au four pendant 30 à 35 mns environ, jusqu’à ce que la pâte soit dorée. Retirez du four et laissez un peu refroidir.
- Au moment de servir, garnissez avec la roquette fraiche lavée et des copeaux de parmesan. Finissez par un filet d’huile d’olive, les pignons de pin et du sel et du poivre. Cette tarte est excellente tiède.
31 Comments »
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Bea, that is indeed a jewel of summer! The last photo looks like a magic carpet I could curl up on!
Comment by Anita — On August, 29th, 2006 at 5:59 pm
Looks great….I’m takin’ a class in the puff!
Comment by Jeff — On August, 29th, 2006 at 7:07 pm
Magnifique ta tarte!!!! J’adore la roquette…
Comment by Cat — On August, 29th, 2006 at 7:14 pm
Yummy! Beautiful colors and you just reminded me about patterned pastry cutters!
Comment by Catherine — On August, 29th, 2006 at 7:36 pm
Magnifique jewel of summer – for sure. That looks divine. Anita’s vision of it as a magic carpet to curl up on is so terrific! Your brother sounds really fun.
Comment by Tanna — On August, 29th, 2006 at 10:13 pm
elles sont toujours aussi appétissantes tes tartes.
Comment by AnneE — On August, 30th, 2006 at 1:57 am
J’attendais impatiemment la recette de cette tarte qui m’avait séduite par sa riche parure de roquette…Oui, je partage bien ton avis: tu n’aurais pas pu trouver meilleure appellation, il s’agit bel et bien d’un joyau !
Merci Béa !
Comment by Ingrid — On August, 30th, 2006 at 2:25 am
cette photo, je l’avais déjà lorgnée sur un de tes billets précédents en me disant que c’était un ôde à la tarte salée, voilà qui est dit! et Benoît a bien raison d’avoir des envies de paquets pleins de tes petits plats, si j’étais ta soeur, je rêverai de la même chose, sans l’ombre d’un doute!
Comment by Alhya — On August, 30th, 2006 at 2:49 am
Quel joli nom pour cette très jolie recette !!!
Je vois bien une version entrée, toute petite (mais pas trop quand même) et toute sympa… Oui, je vais tester ça!!
Et ton frère a bien raison! Je ferai comme lui si j’avais une soeur qui cuisine comme cela
Amitiés
Claude
Comment by Claude-Olivier — On August, 30th, 2006 at 3:12 am
ah, Bea! you didn’t exaggerate at all; I as well would really want a piece of this for a summer lunch… =) delicious + again great pictures!
Comment by julia — On August, 30th, 2006 at 3:21 am
Those tomatoes look absolutely delicious. Excellent photos as always
Comment by Audrey at Berrysimple — On August, 30th, 2006 at 3:40 am
you just have the best pictures! I love the colors!
Comment by Christine — On August, 30th, 2006 at 5:13 am
Deja, elle m’avait plu rien qu’en photo celle-ci. Elle est superbe, et tous ces ingredients vont si bien ensemble.
Comment by Gracianne — On August, 30th, 2006 at 5:29 am
Hummm.. tout ce que j’aime.. en plus, avec le drapeau italien dans l’assiette!!
Comment by avital — On August, 30th, 2006 at 6:07 am
there´s no beating a tomato tart. absolutely the jewel of the summer
Comment by lobstersquad — On August, 30th, 2006 at 11:14 am
Wow, perfect for lunch, wish I could have a slice! Those tomatoes are perfection!
Comment by Dianka — On August, 30th, 2006 at 1:54 pm
I should add, in my normal style: “so simple and yet so elegant” It is so obvious it is European-inspired, since we do not have such cornucopia of beauty and style in the United States”. Oh, what would I give to live in the beautiful Europe.
Dianka
Comment by Dianka — On August, 30th, 2006 at 3:01 pm
Magnifique!
Comment by Bron — On August, 30th, 2006 at 5:35 pm
It certainly is the jewel of summer! mmm I could go a slice right now.
Comment by Helen — On August, 30th, 2006 at 7:12 pm
When I read the title, I knew it would be good…absolutely wonderful
j
Comment by jasmine — On August, 30th, 2006 at 7:43 pm
Jacket plus that nice and tasty looking tart=lucky you!
Comment by Mary Ladd — On August, 31st, 2006 at 3:58 pm
j’attendais impatiemment cette recette..j’avais acheté tous les ingrédients … en attendant..je ne suis vraiment pas déçue! Une recette vraiment extra, les photos ne déçoivent pas!
Comment by Maia — On August, 31st, 2006 at 11:22 pm
Thanks everyone for your lovely comments. I am glad you enjoy it.
Maia, ravie de savoir qu’elle t’a plue!
Comment by Béa — On September, 3rd, 2006 at 9:06 pm
Lovely. I have some puff pastry in the freezer, too — but I must hoard the cherry tomatoes from my girls, who eat them straight off the bush.
Comment by Jeanne — On September, 7th, 2006 at 7:22 pm
[...] If you think that these days, you see many dishes starting with the letter T for Tart or Tomato around here, you might be right. In fact it is only partially true. But I have said this before and the proof is here, I like to make savory tarts. This time however, I have a good reason to present a tart that looks almost like another one you have seen around here. [...]
Pingback by La tartine gourmande » Blog Archive » Another Cherry Tomato Tart — Une autre tarte aux tomates cerises — On September, 14th, 2006 at 5:52 pm
[...] Yes, that is homemade puff pastry! And yummy oven roasted tomatoes, caramelized red onions and Welsh goat cheese…. mmmm…. Even better once it cooled down a bit. Thanks to La Tartine Gourmande for the recipe! [...]
Pingback by ianandoana.com » More kitchen adventures — On October, 21st, 2006 at 6:23 pm
I just found this on your blog. One comment: the recipe did not include the caramelized onions that were described. Can you advise on this? Thanks.
Comment by Randy — On November, 1st, 2006 at 6:54 am
Randy,
The onions are explained if you follow the link in this sentence:
To make the onions, follow the steps here.
Click on the word “here”
Comment by Bea at La Tartine Gourmande — On November, 1st, 2006 at 7:42 am
Merci beaucoup!
Comment by Randy — On November, 4th, 2006 at 7:10 pm
[...] In the mood for orange and yellow, just like the sun, summer — you get the picture — that is warm colors, I played with the idea of making a tart that would be colorful, fresh, healthy et tout le reste. After all, if you are a regular of my blog, you cannot NOT know that I am a tart girl! So I chose to combine three main cooked vegetables, potatoes, butternut squash and red onion. Since I like the idea of uncooked salad with it, I added arugula on top, following the same idea I used in my summer roasted tomato tart. It added a lovely crunchy, soft bitter taste next to the more creamy cooked sweeter vegetables. I did not want to use a powerful cheese as I was more interested in tasting the vegetables than the cheese, hence the choice falling for ricotta. And do you know what is great about tarts like this one? They make a great lunch on day 1 and another perfect one on day 2. P. calls this type of food pig-out food. When I heard him say this expression, I actually thought that he had said piglet food. But I must have heard poorly — or he must have mumbled — both quite typical as a matter of fact. Never mind. You will know what I am talking about if you live in a bi-cultural/language couple. In the meantime, I hope that you will enjoy the tart. We surely did. For lunch, on Day 1. For lunch on Day 2. [...]
Pingback by La Tartine Gourmande » Orange and Yellow Tart, and More — Tarte orange et jaune, et plus — On January, 22nd, 2007 at 11:30 am
[...] including me — use arugula in a salad. But have you tried the greens on top of a pizza, a tomato tart or in a dish of pasta? This is how this recipe uses it. Arugula is only added at the end and cooks [...]
Pingback by Spaghetti with arugula and cherry tomatoes | La Tartine Gourmande — On July, 15th, 2009 at 12:16 pm