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Spring is Getting Closer in the South
Sundays are the perfect day for a great brunch. With Spring right around the corner the Alpharetta Farmers Market will soon be open. My favorite spring items are the tomatoes.
I really love the fresh green tomatoes, but those are for another post. These heirloom tomatoes are bursting with flavor and perfect for a lazy Sunday brunch.
Super Easy to Put Together
The prep on this tart is minimal, which makes it perfect for a laid back Sunday brunch. Lay out a sheet of frozen puff pastry on the counter, and allow it to come to room temperature. usually 30 minutes will be enough so that you can roll it out without breaking it. While it is coming up to room temperature, this is a great time to prep everything else.
Preheat the over to 450 degrees then wash and slice up 4 – 5 heirloom tomatoes in about 1/4 to 1/2 slices. Try to keep them the same size so that they cook to the same consistency. You could use a mandolin for this step if you want, I don’t like the extra cleanup on a Sunday.
Once the puff pastry is up to room temperature, roll it out larger than a 9 inch tart pan. butter the inside of the tart pan so that the crust will brown and release from the sides. Press the pastry into the tart pan and trim off the overhang with a knife.
Crumble the blue cheese and spread it out into the bottom of the puff pastry. I use a smoky blue cheese for this recipe. I like the way that the hint of smoke pairs with the blue cheese and the tomatoes. It gives it an added dimension of flavor that adds to the dish.
Layer the sliced tomatoes around the outside, overlapping them as you go. Finish by filling in the middle with a couple of slices. Salt and pepper the tomatoes at this point with 1/4 teaspoon of salt and 1/8 teaspoon of fresh ground pepper.
In a bowl add 4 eggs, 3/4 cup of whole milk and 1/4 cup heavy cream and whisk together until well combined. Pour over the tomatoes, allowing it to seep down into the entire tart. Place the tart pan onto a sheet pan to catch any overflow.
Place the tart into the preheated oven and let it bake for 20 minutes at 450 degrees. Then turn down the oven to 375 degrees. Bake at 375 for about an hour, depending on your oven. Make sure that the center is set before you pull it out of the oven.
Remove the tart from the oven and allow to cool for a few minutes and remove the outer tart ring. Then allow the tart to cool for about 10 minutes before slicing into the tart so that it will be easier to slice. This will also keep the slices together when serving.
My Essential Kitchen Items for this post
Heirloom Tomato & Blue Cheese Brunch Tart
- 1 Sheet Ready to Bake Puff Pastry
- 4 - 5 Medium Heirloom Tomatoes
- 3.5 Ounces Smoked Blue Cheese
- 4 Large Eggs
- 3/4 Cup Whole Milk
- 1/4 Cup Heavy Cream
- Salt & Pepper To Taste
Lay out the frozen puff pastry sheet on the counter to come to room temperature as you work to prepare all of the other ingredients.
Preheat the oven to 450 degrees.
While the oven is preheating and the puff pastry is coming to room temperature. Wash and slice the heirloom tomatoes into slices about 1/4 to 1/2 inches thick.
Roll out the puff pastry slightly larger than a 9 inch tart shell. Lightly butter the inside of the tart shell and press the puff pastry into the tart pan. Trim off the excess pastry dough with a knife.
Crumble the smoky blue cheese and spread it evenly into the bottom of the puff pastry.
Starting at the outside layer the tomato slices around the edge, overlapping slightly as you go around. Fill in the middle with tomatoes. Sprinkle tomatoes with 1/4 teaspoon of salt and 1/8 teaspoon of fresh black pepper.
In a separate bowl add the 4 eggs and 3/4 cup of whole milk and 1/4 cup heavy cream and whisk until well mixed. Pour egg mixture evenly over the tomatoes.
Place the tart onto a sheet pan and place into the 450 degree over for 20 minutes.
Turn the oven down to 375 and bake until the center is done. This will take approximately an hour.
Remove from oven, remove the outer tart shell and allow to cool for 10 minutes prior to slicing.