Tomato Tart
2 (9" x 11") sheets frozen puff pastry, thawed and chilled
1⁄2 cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil
3 pounds cherry or grape tomatoes
Salt and freshly ground black pepper, to taste
1⁄4 cup finely chopped flat-leaf parsley
2 tablespoon finely chopped fresh chives
2 tablespoon finely chopped fresh oregano
Preheat oven to 375 degrees F.
Fit pastry sheets side by side onto a 13" x 17 3⁄4" rimmed baking pan, lined with parchment paper, pressing the pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center and trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, about 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, approximately 15 to 20 minutes. Transfer pan to a rack and let cool.
Heat oven to broil and arrange one rack on highest setting and closest to heating element. In a large bowl, combine olive oil, tomatoes, salt and pepper, and toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, approximately 12 to 14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell, distributing tomatoes evenly.
Increase oven heat to 425 degrees F. In a medium bowl, combine the parsley, chives, and oregano, and sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.
1⁄2 cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil
3 pounds cherry or grape tomatoes
Salt and freshly ground black pepper, to taste
1⁄4 cup finely chopped flat-leaf parsley
2 tablespoon finely chopped fresh chives
2 tablespoon finely chopped fresh oregano
Preheat oven to 375 degrees F.
Fit pastry sheets side by side onto a 13" x 17 3⁄4" rimmed baking pan, lined with parchment paper, pressing the pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center and trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, about 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, approximately 15 to 20 minutes. Transfer pan to a rack and let cool.
Heat oven to broil and arrange one rack on highest setting and closest to heating element. In a large bowl, combine olive oil, tomatoes, salt and pepper, and toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, approximately 12 to 14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell, distributing tomatoes evenly.
Increase oven heat to 425 degrees F. In a medium bowl, combine the parsley, chives, and oregano, and sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.
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