Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 cups of cherry tomatoes, halved
- 1 cup of Seré cheese, crumbled
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface until it is about 1/4 inch thick.
3. Place the puff pastry on a baking sheet lined with parchment paper.
4. In a bowl, mix together the cherry tomatoes, Seré cheese, basil, olive oil, garlic, salt, and pepper.
5. Spread the tomato and cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
6. Fold the edges of the puff pastry over the tomato and cheese mixture.
7. Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the tomatoes are soft and slightly caramelized.
8. Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 24g
Carbohydrates: 18g
Protein: 8g
Sodium: 350mg
Sugar: 2g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Seré cheese can be substituted with feta cheese or goat cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes.
Variations:
- Add sliced onions or roasted red peppers to the tomato and cheese mixture.
- Top the tart with arugula or spinach leaves before serving.
- Use different herbs, such as thyme or oregano, instead of basil.
Tips and tricks:
- Make sure to leave a border around the edges of the puff pastry to prevent the filling from spilling out.
- Use a fork to prick the bottom of the puff pastry before adding the filling to prevent it from puffing up too much.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh basil leaves and a drizzle of olive oil.
Garnishes:
Fresh basil leaves, chopped parsley, or a sprinkle of red pepper flakes.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the puff pastry is not cooked through, bake the tart for an additional 5-10 minutes.
- If the filling is too watery, drain the tomatoes before mixing them with the cheese and herbs.
Food safety advice:
Make sure to store any leftover tart in the refrigerator and consume within 3 days.
Food history:
The Seré and Tomato Tart is a modern twist on the classic French tomato tart, which is typically made with a shortcrust pastry and a custard-like filling.
Flavor profiles:
The tart has a buttery and flaky pastry crust, with a savory and slightly tangy filling of tomatoes, Seré cheese, and fresh herbs.
Serving suggestions:
Serve the tart as an appetizer, side dish, or light lunch.
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