Cheap, Sustainable, Delicious: Savory Summer Tart With Roasted Cherry Tomatoes

Never let a basket of tomatoes go to waste again.

Roasted cherry tomatoes are the key to this savory summer tart (Photo: Ian Knauer)

Jul 5, 2013· 1 MIN READ
Ian Knauer is a regular contributor to TakePart. He has worked for Gourmet and is the author of the IACP Award–nominated cookbook The Farm.

I bet this has happened to you: Walking through your local market, you glance over at the freshly plucked cherry tomatoes and are instantly seduced into buying a quart of them. You pop a few in your mouth right away, then place them on the counter when you get home, where they rot over the next week until you have to toss them.

I want to let you in on a little trick: The best thing you can do with a cherry tomato is roast it. Once you do, they have staying power of about two weeks and their naturally sweet-tart flavor is amplified. You can eat them as is or on toasts with ricotta as an appetizer. You can turn them into tomato sauce for pasta. You can put them on sandwiches in place of ketchup. The possibilities are only limited by your imagination.

This week I decided to get fancy and made a savory summer tart with puff pastry, some grilled baby squash, herbs, Parmesan, and of course, roasted cherry tomatoes that I pulled out of the fridge. It shouldn’t surprise you that the tomatoes, with their summer-sun intensity, make the dish.

Roasted Cherry Tomatoes

Makes about 3 cups

1 quart cherry tomatoes

4 garlic cloves, crushed

2 sprigs hearty herbs, such as rosemary or thyme

3 tablespoons extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Place the tomatoes on a baking sheet and toss together with the garlic, herbs, oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes, shaking and turning the pan occasionally, at 450°F in the oven or on the grill. Discard the herbs and season with salt and pepper to taste. Keep the tomatoes in a container in the refrigerator for up to 2 weeks.

Savory Summer Tart

Serves 4 to 6

2 sheets puff pastry

Water for brushing

1 quart baby summer squash

Extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 cups roasted cherry tomatoes

Grated Parmesan cheese

Fresh herbs, such as basil, tarragon, chives, dill

Preheat the oven to 450°F. Oil a baking sheet and place one puff pastry sheet on the baking sheet. Cut 1-inch strips to fit around the edge of the first puff pastry sheet. Brush the edge of the puff pastry with water and place the pastry strip around the edge. Pierce the puff pastry all over with a fork and place in the refrigerator for 10 minutes. Bake the puff pastry until golden, about 15 minutes. Push the center of the pastry down leaving the edge as a crust.

Toss the baby squash with some oil, and a generous pinch of salt and pepper. Grill or roast the squash until tender, about 12 minutes.

Place the squash in the well of the pastry shell. Scatter the tomatoes on top, then scatter the cheese and herbs over the tart. Drizzle with more oil and serve.