Savory Tomato Tart

With Vito Aluia

Baker/Co-owner of Puff Tarts Vito Aluia shows how to make one of his signature savory tarts. As your summer tomatoes arrive in your garden or at the Farmer’s Markets this is a perfect use for them.

Ingredients

1 nine-inch fluffy pastry dough
1/2 cup ricotta
1/4 cup (8 ounces) sour cream
1 egg
3 tablespoons fresh parsley, chopped
1/2 cup pesto
1/2 cup Guyere cheese, shredded
1/2 cup feta cheese, crumbled
1/2 cup fresh mozzarella cheese, sliced
Fresh oregano
Fresh basil
Fresh thyme
4 large whole tomatoes, sliced
10 to 12 grape tomatoes
2 ounces pine nuts

Instructions

Pre-heat oven to 425 degrees F. 1. Start with the fluffy pastry in a tart pan with removable bottom.
2. Add a base of traditional Ricotta and sour cream mixed with parsley and an egg.
3. Layer the pesto and the cheeses. (Vito uses Gruyere, Mozzarella and Feta)
4. Add the fresh (or dry if you do not have fresh) herbs (oregano, basil and thyme).
5. Layer the tomatoes (after blotting them dry) and the grape tomatoes.
6. Top with the pine nuts.
7. Bake in a hot oven (425 degrees F) for about 50 minutes or until crust is golden brown, checking after 45 minutes.
8. If desired, garnish the top with some fresh basil and oregano before serving.

Recipe courtesy of Vito Aluia, Puff! Tarts, 2010.

Baker and Co-owner, Puff! Tarts After an unsatisfying pie that he paid $40 for, professional photographer Vito began making his own tarts, which he feels are superior anyway because of the firm crust. Sales are mostly at farmer’s markets in Lexington and Gloucester, MA. At Puff, baking is a family affair. Chef Vito Aluia is joined in the kitchen by his teenaged daughter, Viviana, early each morning to make the day’s selection of sweet and savory tarts.