Good friend Vivian declared the summer of 2010 to be the summer of the smoked tomato. So, I took every opportunity this summer to hickory smoke delicious fresh tomatoes. Smoked tomatoes were so popular that Nancy requested smoked tomatoes for her October birthday. My patio tomatoes made it October but a frost, just a week before her birthday wiped out the last ones on the vine. I made this delicious tart with grape tomatoes from the supermarket. From the chorus of “mmm”s around the table I don’t think anyone minded. The colors of this tart also make it an ideal Christmas dish.
Smoked tomato tart
Ingredients
- 1.5 cups of grape tomatoes
- 1/4 c. olive oil
- 2 TBS fresh summer savory leaves ( if summer savory is unavailable, try fresh thyme)
- Salt and freshly ground pepper to taste
- 1 frozen puff pastry sheet
- 1/8 lb thinly sliced Emmental swiss cheese
- 1/8 lb thinly sliced prosciutto parma
Preparing the tomatoes
Cut the grape tomatoes in half lengthwise and place in a medium bowl. Pour the olive oil over the tomatoes. Sprinkle with the summer savory leaves, salt and pepper. Let the tomatoes marinate while the preparing the grill.
Charcoal grill: This i my preference. Place about 2 cups of hickory chips in a bowl. Cover with water so they can soak while the grill is readied. Light the charcoal. Once the charcoal has turned gray, spread out the charcoal out. Place the tomatoes cut side up on a greased grill. I like to use a vegetable grill that has a mesh to keep the small pieces from falling through the larger grill. Scatter the hickory chips over the hot coals and immediately place the grill with the tomatoes in place and close the lid. Allow the tomatoes to smoke for 30-40 minutes for grape sized tomatoes.
Propane grill: Soak the hickory chips in water for an hour, as you marinate the tomatoes. Heat the propane grill to 150. If your BBQ only goes as low as 200, you will have to watch the tomatoes very carefully. Place the hickory chips in a smoker box and place on a greased grill. Again, a vegetable grill with mesh is preferred. Smoke the tomatoes cut side up for about 20-30 minutes. You want the tomatoes to still show some juice on the cut side (these aren’t dried tomatoes) with just a hint of char. Too much char quickly overwhelms the grape tomatoes and makes the skins really difficult to eat.
Oven roasting: If you don’t have a BBQ, you can still make a tasty tart but without all of those smoky nuances. Spread the tomatoes on a baking sheet, cut side up. Place the baking sheet in a cold oven. Turn the oven on to 200 and roast for 2 hours.
Preparing the tart
Smoked Tomato Tart ready to eat
Remove the puff pastry from the freezer. it will take about 30 minutes to thaw enough to unfold. Preheat the oven to 375. Place it on a baking sheet. layer the prosciutto over the dough. Next, layer the swiss cheese on top of the dough, keeping the cheese about 1/2’ from the edge of the dough. Make sure the oven is fully hot at 375 before you place the put the pastry into the oven other wise it may not “puff”!
Cook about 35 minutes until the pastry has puffed into flaky layers and is just starting to turn golden around the edges. Remove from the oven. Immediately arrange the smoked tomatoes on top of the tart and return for the oven for 5-10 minutes until the edges are uniformly golden brown. Let cool 10 minutes then cut into squares to serve. This smoked tomato tart is best served while still warm and flaky.
I have tried cooking it before a party or pot luck but after a couple of hours the crust gets heavy and a bit greasy. It is much more attractive and tasty eating if you serve it just after it has cooled enough to cut.
Wine Pairing
Bubbles always work and we loved the smoked tomato tart paired with Lucien Albrecht Crémant d’Alsace Rosé Brut at Nancy’s birthday. At another birthday party, we paired the smokey tomato tart with Cabernet Franc. It is also delicious paired with a smokey Syrah.
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