I do love tomatoes. In Panama, my sister and I used to eat them like fruit. I remember how flavorful they are when picked just right. Slightly tart and sweet, always juicy. YUM! I love the different varieties: cherry, grape, here recently I’ve been introduced to raisin tomatoes. Tiny little things, filled with flavor. I haven’t tried the infamous heirloom tomatoes yet, what can you tell me about them?
Moving on. My previous post was for a tart I saw Chuck Hughes prepare, today I’m bringing you a variation on that tart. As much as I liked the original, I kept thinking of other ways to enjoy it. I happened to have some avocados ready to go, and they were the primary source of inspiration. This time the flavors come a bit further South of the border. I also switched to puff pastry instead of phyllo sheets.
Tomato & Avocado Tart
1 puff pastry sheet, thawed
1 tbsp Dijon mustard
1/2 cp queso fresco, shredded
3/4 cp queso Oaxaca or Monterrey Jack, shredded
1 avocado, peeled & thinly sliced
4-5 Roma tomatoes (or whatever you have around)
Cilantro leaves, torn
Sea salt & black pepper
Preheat oven to 400°. Use a rolling pin to stretch out the pastry, just enough to make sure it covers the bottom of the pan you will bake it in. I used a tart pan, but a baking sheet would also work. Place the pastry sheet on the bottom of the pan, pulling some of the dough up the sides to create an edge.
Brush on the mustard, then top evenly with the cheese, make sure you cover th entire surface. Next lay the avocado slices across the bottom.
Slice the tomatoes to about 1/4-inch thick and top the avocado with the tomato slices. You can overlap them, if you’d like. Tear a few cilantro leaves and spread them around. Season with coarse salt and freshly ground pepper.
Bake for 20-30 minutes until the puff pastry is nicely golden brown. Allow it to cool for just a few minutes before serving.
Oh yeah, baby.