Savory tart with roasted garlic and herbal-infused tomatoes

A Flavorful Herb-Infused Tomato and Roasted Garlic Tart

As summer whispers its sweet nothings, my heart flutters for the first, sun-ripened tomatoes, demanding nothing but a sprinkle of sea salt. Yet, as the season carries on, I find myself embellishing these gems with an array of flavors. By the season's close, they transform into a celebration of taste, joined by roasted garlic, capers, olive oil, and a trio of vibrant herbs. This delectable tart makes for an exquisite lunch or dinner when paired with a crisp salad or a warm bowl of soup. Although the process may seem intricate—with tasks like par-baking the crust and broiling the tomatoes—resist the urge to cut corners. Every step, though simple, contributes to the creation of a luscious, well-composed tart that I know I'll long for during the colder months.

Preparation Time

Serves 6 (for a lunch-sized dish) to 8 (as an appetizer). Feel free to double the recipe for a grand 13”x18” rimmed pan!

Ingredients

• 1 small head of garlic
• 2 tablespoons of olive oil, plus extra for drizzling
• 1 sheet (9"x13") frozen puff pastry, thawed
• 1/3 cup finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper or red pepper flakes, to taste
• 1 tablespoon capers, drained and rinsed (or 1-2 finely chopped anchovies)
• 1/2 pounds (approximately 4 cups) small cherry or grape tomatoes
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh oregano

Cooking Method

1. Roasting the Garlic: Preheat your oven to 350°F. Cut the garlic head in half and drizzle the cut sides with olive oil. Wrap tightly in foil and place directly on the rack to bake for 45 minutes or until soft. Set aside. (Pro tip: You can roast whole garlic heads, but halving makes the cloves easier to extract!) Feel free to roast the garlic in advance and store it in the fridge for up to two days—its aroma is utterly intoxicating.
2. Preparing the Crust: Increase the oven temperature to 375°F. Line a 9"x13" baking sheet with parchment paper. Press the thawed pastry into the pan, trimming off any excess overhang. Prick the bottom thoroughly with a fork and cover with parchment, filling it with pie weights (or dried beans/rice). Bake for about 25 minutes, until the edges are golden. Remove weights and parchment, and if the pastry has puffed up, gently poke it with a knife to deflate.
3. Assembling the Tart: Squeeze the roasted garlic into a bowl and mash until smooth. Spread this across the pre-baked crust. Sprinkle with Parmesan cheese, salt, and pepper. Return to the oven for another 12 to 15 minutes, or until the crust is golden.
4. Broiling the Tomatoes: Set the broiler on high. In a large bowl, combine the tomatoes, capers, olive oil, salt, and pepper. Spread the mixture on a baking sheet and broil, shaking it occasionally for even cooking, for about 12 to 14 minutes until the tomatoes blister and release their juices. Though it may seem tedious, this step prevents a soggy tart.
5. Baking the Final Tart: Raise the oven heat to 425°F. Use a slotted spoon to transfer the blistered tomatoes into the prepared crust, ensuring an even layer. Sprinkle the assembled tart with the fresh herbs. Bake until heated through, approximately 15 minutes. Allow to cool slightly before slicing.

Serving Tips

This tart can be enjoyed warm or at room temperature. Store any leftovers in the refrigerator and reheat in a 325°F oven for about 5 to 10 minutes before serving.

* For the pastry, I highly recommend DuFour frozen puff pastry. While a bit pricier, its composition—made solely with butter, flour, salt, and a hint of lemon juice—ensures each bite is heavenly. With a single package measuring 14 ounces, it conveniently fits into your baking pan without any need to roll out dough.