As summer ends and the weather gets cooler, the last burst of tomatoes are ripening in my garden. I really like to roast them--they're not quite as sweet as they were even a month or two ago. Roasting them brings out a sweetness and juiciness that can save even the sourest tomatoes. This tart is a great starter course for dinner and should be made right before serving.
1 pound of ripe tomatoes
1 onion, sliced
2 cloves of garlic, minced
1 tablespoon olive oil (plus more for drizzling)
1 tablespoon butter
1 tablespoon balsamic vinegar (plus more for drizzing)
puff pastry (I used a 1/4 quarter sheet of Dufour's Puff Pastry and I would recommend cutting it down whatever sheet you get to fit with your pie pan)
parmesan (to finish)
parsley (to finish)
If you buy frozen puff pastry - like I almost always do - take the dough out of the freezer to defrost in your fridge at least three hours before you plan to bake it. When you are ready to make your tart, preheat the oven to 350 degrees. Sauté the onions and garlic over low heat in the olive oil and butter. Once the onions become translucent, add a teaspoon of salt and a tablespoon of balsamic vinegar. Take them off the heat immediately and set aside.
In a 8-inch round pie pan, roll the puff pastry out to match the size of the bottom of pie pan if it doesn't fit. Place the puff pastry inside the pan and spread out the onion and garlic mixture onto the bottom of the pan. Layer sliced tomatoes or cherry tomatoes (or both!!) on top of the onion mixture. Whisk together an egg and brush it onto the edges of the puff pastry. Sprinkle with salt and drizzle with olive oil and balsamic vinegar.
Bake for 30 minutes or until the edges have become golden brown. Top with grated parmesan, chopped parsley and serve warm from the oven!