- 1 1/2 pounds large heirloom tomatoes, cored
- 2 teaspoons light brown sugar
- All-purpose flour, for dusting
- 1/2 pound chilled all-butter puff pastry
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cut into small cubes
- 1 tablespoon chopped basil
- Preheat the oven to 400°. In a saucepan of boiling water, blanch the tomatoes until the skins start to curl, 30 seconds; transfer to a plate and let cool. Peel the tomatoes. Halve them crosswise and squeeze out the seeds, then slice the tomatoes 1/2 inch thick. Sprinkle the tomatoes on both sides with the sugar and season with salt; transfer to a rack and let drain for 30 minutes.
- Meanwhile, line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Using a 6-inch round plate as a template, cut out four 6-inch rounds. Transfer the rounds to the prepared baking sheet and freeze for 5 minutes. Bake the rounds for 20 minutes, until golden brown and puffed.
- Pat the tomato slices dry with paper towels. Sprinkle the pastry puffs with half of the grated cheese and arrange the sliced tomatoes in a circle in the center of each pastry round, leaving a 1/2-inch border. Dot the tomatoes evenly with the butter and sprinkle with the remaining cheese.
- Bake the tarts for 10 minutes, then reduce the oven temperature to 350° and bake for 20 minutes longer, until the pastry is richly browned and the tomatoes have shrunken slightly. Let the tarts cool for at least 5 minutes, garnish with the basil and serve.
These buttery tarts would be delicious with a bubbly wine like a sparkling rosé; the blend of fruit and acidity is also a great match for tomatoes. Look for one from South Africa or Australia.