Even though summer takes little breaks here and there – summertime is tomato season! If you planted some tomato plants on your balcony or in your own garden, you were probably able to harvest some tomatoes already. Our tomato plants have served us several tomatoes already in the past two weeks. Some of them ended up in this delicious Ombre Tomato Tart with Gorgonzola and Mascarpone. One of my favorite quick and easy treats in summer! ;)
There is so much you can do with tomatoes besides adding them to a salad or bowl. You can use those little red fruits for many other dishes as well. Soup, various stews or the World’s Best Bolognese Sauce ;) Just as an example. Tomatoes are also great for baking! I guess you knew that already. If you looking for something that is easy to prepare and done in no time, you should consider a puff pastry tart like this one here for your next dinner. With less than 15 minutes of work, you can easily feed a big crowd when having friends over for a drink or two. Less time in the kitchen means more time to relax and enjoy socializing ;)
We constantly have a roll of puff pastry in the fridge or the freezer. Just in case. If you’re not in the mood for a big dinner and cooking session in the kitchen, small puff pastry tarts or a big one like the tomato tart here are things you can prepare in a whizz. Done in no time and easy to adapt. For example, if you’re not a fan of gorgonzola or blue cheese, you can use goat cheese or even feta instead.
Some people also have trouble with baked tomatoes – the texture of baked tomato and tomato skins are difficult for some people. In this case, you can bake the puff pastry tart with the cheese topping separately and then place the fresh tomatoes slices on top of the tart when it’s done. I like this preparation method as well because the tomatoes stay crisp and keep their colors. Green tomatoes, for example, turn reddish-brown during baking.
Well. Enough babbling – writing this text already took longer than I needed to prepare the tart ;P Get the puff pastry out of the fridge and start slicing the tomatoes – it’s time for a nice evening on the terrace/balcony/garden. Let’s enjoy the last warm summer evenings before it gets too cold to sit outside ;P
INGREDIENTS / ZUTATEN
1 roll (approx. 9.5 oz.) puff pastry (cooled, not frozen)
1 medium egg yolk
some milk
3.5 oz. (100g) gorgonzola
2.5 oz. (70g) mascarpone
some heavy cream
salt, pepper, chili flakes
6-7 colorful tomatoes (red, yellow, orange, green)
some olive oil (optional)
some pesto (optional)
1 Pkg. (ca. 270g) Blätterteig aus dem Kühlregal
1 Eigelb (M)
etwas Milch
100g Gorgonzola
70g Mascarpone
etwas Sahne
Salz, Pfeffer, Chiliflocken
6-7 bunte Tomaten (rot, gelb, orange, grün)
etwas Olivenöl (optional)
etwas Pesto (optional)
DIRECTIONS / ZUBEREITUNG
2. While the puff pastry is in the oven, mix the gorgonzola and mascarpone in a bowl. Add some heavy cream if the mixture seems too firm – you want an easily spreadable cream. Season with salt, fresh pepper, and some chili flakes. Wash, dry, and slice the tomatoes.
3. Take the puff pastry out of the oven after the baking time of 8 minutes – it should have puffed up nicely at this point. Press down the area inside the marked edges, then carefully spread the mascarpone cream on top of the puff pastry in that area and place the tomato slices overlapping each other on top. Season with some salt and pepper and return the baking sheet to the oven for another 20-25 minutes. The edges should have a nice golden color and the tomatoes should be slightly softer. Take out of the oven and serve warm. Drizzle with some olive oil or pesto if you like.
2. Während der Blätterteig im Ofen ist, Gorgonzola und Mascarpone in einer Schüssel verrühren und nach Bedarf etwas Sahne dazugeben – es sollte eine Creme entstehen, die sich gut verstreichen lässt. Mit Salz, frischem Pfeffer und Chiliflocken würzen. Die Tomaten waschen, trocknen und in Scheiben schneiden.
3. Den Blätterteig nach den 8 Minuten aus dem Ofen holen – er sollte schön aufgegangen sein. Den Bereich innerhalb des markierten Randes nach unten drücken, dann vorsichtig die Mascarpone Creme aufstreichen und die Tomatenscheiben überlappend auflegen. Mit Salz und Pfeffer würzen und dann noch einmal für 20-25 Minuten in den Ofen schieben, bis die Ränder goldbraun sind und die Tomaten etwas Farbe bekommen haben. Aus dem Ofen holen und warm servieren. Wer mag, kann die Tarte noch mit etwas Olivenöl oder Pesto beträufeln.
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Here is a version of the recipe you can print easily.
Print
Ombre Tomato Tart with Gorgonzola & Mascarpone
- Prep Time: 00:10
- Cook Time: 00:33
- Total Time: 00:45
- Yield: 1 1x
- Category: Tarts
- Cuisine: Italy
Description
A quick and easy bake: Ombre Tomato Tart with Gorgonzola & Mascarpone. The perfect summer dish when you have guests over for a drink.
Ingredients
1 roll (approx. 9.5 oz.) puff pastry (cooled, not frozen)
1 medium egg yolk
some milk
3.5 oz. (100g) gorgonzola
2.5 oz. (70g) mascarpone
some heavy cream
salt, pepper, chili flakes
6-7 colorful tomatoes (red, yellow, orange, green)
some olive oil (optional)
some pesto (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Roll out the puff pastry dough on a baking sheet, including the baking paper it comes in, and remove any overlapping pastry. Slightly score the pastry about 0.8 inches (2cm) from the sides to create a border. Prick the center all over with a fork. Whisk the egg yolk with some little milk, then brush the puff pastry with it completely. Bake for about 8 minutes.
2. While the puff pastry is in the oven, mix the gorgonzola and mascarpone in a bowl. Add some heavy cream if the mixture seems too firm – you want an easily spreadable cream. Season with salt, fresh pepper, and some chili flakes. Wash, dry, and slice the tomatoes.
3. Take the puff pastry out of the oven after the baking time of 8 minutes – it should have puffed up nicely at this point. Press down the area inside the marked edges, then carefully spread the mascarpone cream on top of the puff pastry in that area and place the tomato slices overlapping each other on top. Season with some salt and pepper and return the baking sheet to the oven for another 20-25 minutes. The edges should have a nice golden color and the tomatoes should be slightly softer. Take out of the oven and serve warm. Drizzle with some olive oil or pesto if you like.
Notes
Enjoy baking!
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