12 July, 2012 § Leave a comment
When someone asks you to make something again, it’s a good sign. When someone straight up begs you to satiate their craving for something–ladies and gentlemen, you’ve got a winner.
That’s what happened with this cheesy tomato tart. Originally, I made the tart above exactly according to The Kitchn’s recipe, minus the basil. The other night, however, when my boyfriend was hankering for said tart and I wanted a salad (which I will also get to posting), I decided to make a personal pizza version and it came out–dare I say it–even better.
The tweaks I made were mainly minor measurement adjustments; still, the original recipe for the tart can be found here.
A few minutes after this shot was taken, I barely needed to wash the plate before I returned it to the cupboard where it came from. This is also a good sign.
Three Cheese Tomato Pizza Serves one
Adapted from The Kitchn
2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
1-2 tablespoons light mayonnaise
Scant 1/2 cup shredded fat-free cheddar cheese
Scant 1/2 cup shredded fat-free mozzarella cheese
Shredded parmesan cheese, to taste
Kosher salt and freshly ground black pepper
Preheat oven to 400°.
Lay out the tomato slices on a large sheet of paper towels. If you plan on using the design above, you’ll need seven. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. Knead the pastry dough a little as it thaws.
Transfer the puff pastry onto a floured surface. Roll the pastry dough until it is about 1/8-inch thick all over, working it into a circle as you go. Transfer the dough onto a parchment-lined baking sheet . If you like a slightly puffy, chewy crust, move on to the next step. For a thinner, crispier crust, poke holes in the dough all over with a fork.
Spread a thin layer of mayonnaise over the puff pastry, leaving room to hold the crust. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Sprinkle generously (or to your preference) with shredded parmesan and garnish with whatever you like (I chose a little more freshly ground pepper.)
Bake for 24-28 minutes, until the pastry is golden brown and the cheese is melted and starting to brown on top. Slice with a pizza slicer or a sharp knife and serve immediately.