By the time I returned from a recent trip to Southern Italy you might have thought I’d be ready to eat something other than tomato bruschetta. Oh no. I love it. Sadly the miserable weather in the UK has put paid to my dreams of fresh crusty bread mopping up slicks of tomato juice and puddles of olive oil. So how to get my fix?
Bruschetta tarts, that’s how. By replacing the bread with puff pastry and by baking the tart and tomatoes I could keep the flavours I craved without giving myself a chill. The slight roasting of the tomatoes also gets over the fact that at the moment most British tomatoes haven’t seen much sunshine and are occasionally somewhat insipid. Roasting concentrates their flavours well. I used the Ischia bruschetta herb mix I bought on holiday. You could easily replicate it by using oregano, garlic, chilli flakes and salt.
Use all butter puff if you can. I popped my tomatoes on a bed of caramellised onions as I had some in the fridge. You could easily use pesto or mozzarella too. It is a great way to hide vegetables. Spinach, mushroom duxelle or a squash puree would work well. If you wanted to make a family sized one just use a whole sheet of puff rather than cutting the sheet into four individual pieces. Ideal for a picnic, canapes or as lunchtime dish. Use any and every tomato variety you like, mix colours, sizes and varieties for flavour and effect.
1 pack all butter puff pastry, ready rolled.
A variety of tomatoes thickly sliced,
caramelised onions, pesto or mozzarella to make a base for the tomatoes. You could use a variety of vegetables here.
salt, pepper, dried oregano etc to season.
- Unroll the pastry and allow to come to room temperature for 10 minutes or so.
- Preheat the oven to 200c.
- Either place the whole sheet of puff onto a parchment lined baking tray or cut the puff sheet into four equal pieces and place onto the lined tray.
- Take a sharp knife and run a line almost through the pastry 1 cm from the edge of the pastry. Use a fork to prick the base area of the tart.
- Part bake for 5 minutes and then remove from the oven. Leave on the baking tray and add the filling. Lay a base of onions and top with layer of tomatoes. Season with salt, pepper and dried oregano. Make it look as attractive as possible.
- Bake for a further 10 minutes.
- Serve with a salad and a glass of wine if you can.
I’m going to link these bruschetta tarts up to the ExtraVeg challenge, run by Helen over at Fuss Free Flavours and Michelle at Utterly Scrummy. This months round up is being hosted by Jen at Jen’s Food.