Today I made an attempt at Cherry Tomato Tarts, used Hiiros brand from my Costco, very tasty. I’d looked at various recipes for puff pastry tarts online and this is a combo. Made 2 with pastry shell.
Used cambozola (cuts better cold) chopped parsley, thyme, basil and a bit of fresh garlic.
For the second sheet of pastry, I was cutting it on my wood board, big mistake, hard to transfer to ½ sheet pan!! Should have put parchment paper underneath!
Next time I’ll add more cambozola, I was a little stingy with it because I didn’t want to to overpower. It was great!
I’d never eaten a tomato tart; these are so delicious. I ate one of the puff pastry ones and one of Pate Brisee shells … equally good. Very easy, used a mini chopper for the herbs and garlic.
I grew up with tomato tarts/pies in North Carolina and love them! I have so many recipes and I keep switching among them, for variety. Yours look beautiful and delicious and it’s reminding me to make one more here in Boston.
There are still a few tomatoes at the local farmers markets because we haven’t hit freezing yet (expected high today an unseasonable 77 degrees). They aren’t as good as peak summer tomatoes (which are late August/early September here) but will still be good in a tart.
Peanut butter-miso cookies. First bake from Milk Street Bakes. The recipe was adapted from Falcon Bakery in Melbourne, Australia. The cookie has a crispy edge and chewy centre. You get that salty miso taste towards the end. I used a 40 scoop and got 32 cookies. The original recipe made 18. Starting to store some for Christmas. I really like this book, of special interest are the blender cakes.
I feel the same about the Milk Street books. I don’t think I’ve ever baked anything from the magazines, so I have been using that to help me ignore this one.
I don’t really have a favorite, because I’ve liked every recipe I tried and I don’t keep a record! Vivian Howard’s is a cheesy/caramelized onion version using both raw/salted tomatoes and roasted tomatoes, thereby getting the best of both worlds.
This Smitten Kitchen one includes corn and zucchini, and is good for when cherry/grape tomatoes are still in season.
And I do love tomato tarts with Dijon mustard spread on the crust, like this one with goat cheese.
Finally, cheddar crusts are also really good, like this one (gift link), but I find your small puff pastry tarts quite beguiling so I’m using that next.
Oops, I forgot this one, tarte tatin style and puff pastry. Gift link.
Apple pie tart with a cinnamon bun design on the top crust. Idea blatantly stolen from King Arthur, although I didn’t use their recipe, the design is so pretty. I debated whether to glaze this prior to baking and didn’t, but a milk/cream glaze might be effective. This is one of two 4” tarts.
Because of this thread, I just pulled this book off the shelf at my local independent bookseller. It’s a gorgeous tome with lots of process photos and extremely readable and well-organized recipes. Photos of every single finished recipe. It’s very tempting.
My personal issue is there are entire chapters for categories I don’t care about and never bake (flatbreads, pizza, savory breads.)
. I really like the way Milk Street books are set up.
