Tomato Tart à la Provencal
Serve this savoury tart as a lunch dish with a crisp green salad, or as an appetizer with some rosé from Provence.
Ingredients
Tomato Confit:
- 6 Roma tomatoes see note *
- 1/4 cup olive oil
- 2 tsp Herbes de Provence
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Sea Salt
- 1/2 tsp Black pepper
- 1 sprig Thyme
- 1 bay leaf
- 1 sprig Savory chopped, see note **
- 10 basil leaves chopped
Tomato Tart:
- 1 recipe Sliced Tomato Confit
- 1 sheet Puff Pastry If possible, find an all-butter version.
- 3 tbsp Olivade or tapenade
Instructions
To make Tomato Confit:
- Whole Tomato Version: Preheat your oven to 325 degrees Fahrenheit.
- Put tomatoes into a sauté pan.
- Pour olive oil over. Season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
- Bake for two hours, or until tomatoes will look wrinkled, blistered and slightly reduced.
- Sliced Tomato Version: Preheat your oven to 300 degrees.
- Slice the tomatoes half-inch thick and lay on a silpat covered sheet pan.
- Drizzle with olive oil, then season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
- Bake for two hours, or until the tomatoes have shrunk and lost a lot of moisture.
To make the Tomato Tart:
- Cut the puff pastry sheet into a 9-inch circle. I used a springform pan as my guide,
- Spread olivade on base, leaving a one-inch border, free and clear of anything.
- Fan the oven-dried tomato slices in a concentric circle over the olivade.
- Bake at 400 until golden brown, about ten minutes.
Notes
I make three variations of tomato confit depending on what tomatoes I have. You can use tomatoes on a vine for a beautiful presentation where you are serving the slow-cooked tomatoes as an accompaniment. If I have larger tomatoes then I slice and make tomato confit as I used in the tomato tart recipe.
Savory is a peppery herb there are both summer and winter varieties. Read more here.
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