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Cherry Tomato Tart with Arugula Salad

This was our first summer planting cherry tomatoes and from the generous yield and ease of growing (they practically take care of themselves), we will definitely be planting more next year. The plants were bursting with sweet and juicy tomatoes and believe it or not,  we could not consume them fast enough. After making endless salads, eating whole as-is, and generally sneaking them into everything I could think of, it was time to start making tarts. The only reason it took me so long to make them was because I dreaded turning on the oven. Although baking these lovelies turns the kitchen into an inferno for 45 minutes, it was worth it. These tarts were delicious and so very easy to make.

Cherry Tomato Tart:

yield: 1 serving

Can be made for 1 serving or 4+

1/4 sheet frozen puff pastry

1 tsp mustard

4-6 cherry tomatoes, halved

olive oil




lemon wedge

To make the tart:

Preheat oven to 400 degrees

Thaw 1 sheet puff pastry (you will only need 1/4 sheet for 1 serving) and quarter it for 1 serving. Spread mustard onto the puff pastry sheet leaving a border on the edges free of mustard. Place tomato halves on top of mustard leaving a border. Drizzle 1 tsp olive oil on top of tomatoes and sprinkle with salt and pepper to taste. Bake at 400 degrees for 20-25 minutes until golden brown.

Arugula Salad:

5 minutes before the tart is done baking, combine arugula, lemon juice and olive oil, salt and pepper. Toss to combine.

When tart is done, top with the salad and serve immediately.


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