Tomato Tart – Food Wishes

[Gogogordy]

OK-we tried this...100% success, and 100% delicious. Thank you!

We sweated some onions, and made a similar onion tart with the remaining puff pastry dough which was also quite good.

[gesu]

The bit about tomatoes being a fruit, peanuts being a bean and birds being small flying dinosaurs had me in tears! I loved how the food train of thought completely derailed into crazy land! Thank you!!

[argumentfromignorance]

This has been my mom's signature dish for decades :)
I fully agree with you that no one can guess how so few ingredients can result in something as delicious. And, talking about little ingredients, Mom doesn't even use herbs nor cheese!
This tarte is a true crowd pleaser. Even Uncle Pierre who hate anything that doesn't have pork in it will love it.

[jimburton]

You are the Paul Blart of your Tomato Tart

[TheCubert]

I make a sweet tart, simular with puff pastry, but I top with firm pear slices, mascarpone cheese with a little lemon zest, a drizzle of honey and almond slices. Delicious and i love the texture.

[freelancelady]

My mom use to make it adding some anchovy filets. On top of the tomatoes and it is fantastic.

[sitearm]

"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad." attrib. Miles Kington
"Ah but putting it in a tart .. amazing!" attrib. Chef John

[SuzanneBaruch]

As usual, Chef John's produce looks like it came from the Garden of Eden

[joshwilliams]

"Don't be too stressed doing this, cause your tart will actually sense that and not taste as good." Chef John is awesome.

[lightlady]

I just made this with some beautiful fresh striped heirlooms and it was one of the most delicious things I have ever put in my mouth. Thank you Chef John!!! ❤️❤️

[halsti]

today i learned: john loves crispy bottoms... nice!

[sherylreno]

Try Smart & Final in the freezer section and look for Jecky's Best inc. French Puff Pastry. 9 to a box and each sheet is 10"x15"

[calichef]

I have a sheet of puff pastry in my freezer right now. I have a lovely volunteer pear tomato growing by my back door and lavender growing near my front door. Having been a chef at one time, I have most every herb and spice known to man, so mixing a little herbs de province should be pretty easy. But I think I'm going to use a little savory roasted garlic custard under my tomatoes instead of only Dijon mustard, sort of like one might use pastry cream for a fresh berry tart. Since I'm not a fan of parsley I'll switch it out for chives. Served room temp with a nice field green salad with honey-mustard vinaigrette that sounds like a summer meal that is right up my alley! And my birthday is on Wednesday! Oh boy! I don't even care if my other three human housemates like the idea! ;-P

[terriblecoughing]

You are the René Descartes of your tomato tarts

[chrismoore]

Holy Shorts! I just made this-with olive Tapenade instead of Dijon. Don't like Dijon. This is so good! It not only tastes good, but when you take it out of the oven people "Ooo". It is so easy-Thank you Chef John and puff pastry-and it looks so elegant. Iced tea isn't good enough. You must drink Rose' spritzers with lime/mint/elder flower sparkling water and a wedge of lime. Next time I will try pesto instead of the Tapenade,

[jeanthobaben]

I can't wait for all my​ garden tomatoes to ripen and I will try this tart!

[clairefolger]

300% delicious. I had an old pastry shell in the freezer that I was trying to get rid of spread with Trader Joe’s aïoli garlic mustard sauce fresh garden tomatoes fresh garden basil, Parmesan and it was exquisite. Wow. Wow!

[esockell]

I just love this and make it every summer when lovely tomatoes are ripe! Thank you

[xavierhuc]

Chef John,
This is very close to the tomato tart I grew up on. My mum has done it for decades and the recipe has been fine tuned. When we lived in Marseille, you bet it had some nice tomatoes and herbs. But then we went on to live in French Guiana, of all places, and I'm glad to report that you can switch the dijon for a spicy mustard. Which in Cayenne they call "Moutarde Diablesse", "She-Devil Mustard if you will.
This has brought back memory and I'll give it a shot.

[johnkln]

"what we are gonna do once our bottom has been properly poked" I see you Chef lol