While in Ireland this past July, I had the pleasure of eating a cherry tomato honey tart created by Chef Kevin Dundon.
When the Creative Cooking Crew’s decided on making the “tomato” the star of our August challenge I thought of this tart. It was served just with cherry tomatoes and I decided to make it more colorful… hence the medley.
This is perfect for a brunch… so colorful… so delicious!
Ingredients & Directions:
Preheat oven to 400ºF. Using a 9-inch ovenproof pan, about 25 tomatoes (heirloom, cherry and grape), cut in half and lengthwise. Dress them with about three tablespoons of honey, salt and pepper. Spread the tomatoes across the pan cut-side up. Cut a sheet of puff pastry (Pepperidge Farm makes puff pastry sheets) and fit it over the pan to cover the tomatoes and brush with egg wash. Bake in oven for about 20-25 minutes or until puff pastry is golden. Set aside to rest for 5-10 minutes so that tomatoes reabsorb their juices.
Lastly, place a large plate over the pan and invert the tart into a platter, revealing the tart and the caramelized tomatoes.
I served the tart with shavings of Parmesan cheese, basil leaves, some fresh thyme and a side of avocado salad.