4 pastry rounds 5 " in diameter
4 heirloom tomatoes tomatoes
1/8 pound fresh parmesan cheese shaved thin
1/8 pound wild arugula
2 T. balsamic vinaigrette
1 sprig fresh thyme (leaves removed)
salt and pepper
This dish is a great simple summer
choice using small sized heirloom tomatoes and
either homemade or store bought Puff Pastry.
The dish was inspired by the Recipe for Tomato
and Parmesan Tart from Gordon Ramsey in his
book a chef for all seasons using similar ingredients.
In the recipe though the tomatoes are first
oven roasted to concentrate their flavor.
Slice the tomatoes 1/4" thin
and lie them on parchment paper set on a baking
sheet. Lightly salt the tomatoes. Sprinkle a
dash of sugar onto each tomato piece. Roast
the tomatoes for 30 minutes at 375F allowing
the tomatoes to loose some liquid and concentrate
For the Puff Pastry
Cut out 4 rounds each approximately
5" in diameter. Bake on parchment paper
for 10 minutes at 400F. Then lay a piece of
parchment paper on top the the pastries and
set another baking sheet on top to keep the
pastry flat. Cook for another 5 minutes.
Arrange the tomatoes on a piece
of parchment paper shaped in a circle the same
size as the pastry dough. Brush with balsamic
vinegar and olive oil. Sprinkle some of the
fresh thyme leaves on the tomatoes. Top with
thin slice of parmesan and bake till in the
oven to set.
Using a large fish spatula, carefully
scoop up and place the tomatoes on top the puff
pastry. You should also be able to slide it
off the parchment .
Put the assembled dish under the
broiler to brown the cheese and set on top the
Set some wild arugula and a few
slivers of parmesan cheese on top of the pizza