End-of-Summer Tomato and Mint Tart
This Recipe is homage to tomatoes, that are at their sweetest at the end of the summer, the trick to these are to cook the tomatoes first in the oven to dry their juices with a marinade,so they concentrate flavors and you don’t end up with a wet dough.
For the tomatoes:
3 lbs. of organic Small tomatoes on the vine Tomatoes, sliced
3 tablespoons of Extra Virgin Olive Oil
2 teaspoon of Sherry Vinegar or White Wine vinegar
1 teaspoons of sea salt
1 1/2 tablespoon of raw cane sugar
2 garlic Cloves smashed into a paste in a mortar and pestle with a pinch of salt
10 Mint Leaves
1 package of Frozen Puff Pastry
Make a Marinade: In a bowl add Olive oil, sugar, garlic, salt, vinegar and whisk well. Reserve the rest to later reduce
In a Sheet Pan lined with parchment arrange the tomatoes in overlapping rows. Drizzle with the marinade let it sit for about 15-20 min.
Preheat your oven to 375 F and cook tomatoes for about 30 min then turn off the oven and leave them inside for another 30 min.
For the dough:
Roll the puff pastry in a floured surface to a 9 x 13 inch rectangle. Prick the dough with a fork and add the tomatoes gently because they easily break.
Drizzle with olive oil and bake for 30-35 min at 375 F
While the tart is baking in a small sauce pot add the remaining marinade and cook for about 5 min until it thickens slightly
When tart comes out of the oven drizzle with the reduced marinade, Extra Virgin Olive Oil and garnish with mint.