Summer – well, or something like that. To be honest, I don’t have a real holiday feeling this year. I’m probably not the only one who gets annoyed by the constant downpours and storms, am I? But what should you do? That’s probably the trend for the coming decades. In this respect, we should take advantage of every day when the sun peeks through the clouds for more than five minutes – and enjoy delicious summer dishes with fruit and vegetables (such as, see here, a hearty nectarine and tomato tart). The harvest for many farmers is rather poor. Here too: all the rain, the muddy ground, the cool temperatures. Many things don’t thrive or don’t thrive as well or as beautifully. I recently had to turn a blind eye more than once when inspecting my vegetable box every week…
The ingredients for my nectarine and tomato tart come from Spain, are certified organic and come directly from their producers without intermediaries. I ordered them through crowd farming. Unfortunately, I rarely like German tomatoes – except for my own, of course, hehe! – and I’m rarely happy with the peaches and nectarines offered in the supermarket. But the crowdfarming goods are (as always) very good and not objectionable. Using ingredients like these is just a lot more fun.
Unfortunately I didn’t create the recipe myself. I discovered it in a fairly recently published cookbook. It’s called “The Vegetable Box Cookbook”* and shows 100 recipes and 300 variants related to vegetables. And this is a sample recipe that is currently being shown on Amazon when “Looking into the Book” – and it spoke to me directly. I haven’t treated myself to a new cookbook in almost three years, but I’m sure this one will arrive soon.
Of course, I modified the recipe for the tart a little. This is how it is originally made with peaches. I also didn’t have Baharat seasoning and would never “waste” an egg brushing the edge of puff pastry just to give it an appetizing shine after baking. Whether with a gold rim or without: Be sure to try the nectarine and tomato tart if you are also a fan of fruit in savory dishes. For me it has what it takes to be a long-time favorite!
Want more summer tarts? Then take a look at the ratatouille tart or the herb tart with goat’s cream cheese.
Tomato and nectarine tart
PRESS
Ingredients
- 1 role Puff pastry from the refrigerated shelf (approx. 270 g)
- 150 G Sour cream or cream cheese
- 75 G grated parmesan (+ if necessary a little more)
- smoked paprika powder
- 2-3 pinches Salt
- 200 G small cherry tomatoes
- 1 TL rosemary fresh or dried
- fresh basil
- 2 Nectarines (or peaches)
preparation
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Preheat the oven to 200 °C (top/bottom heat), halve the tomatoes and cut the nectarines into thin slices.
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Spread the puff pastry onto a normal-sized baking tray (it usually comes on baking paper, so you can just leave it on) and poke a few holes in it with a fork.
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Mix the sour cream with Parmesan, add salt and season with paprika. Spread the sour cream on the floor.
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Distribute tomatoes and nectarines evenly over the dough and sprinkle with rosemary. If you like, you can now sprinkle some extra parmesan on the tart.
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Bake in the oven for about 20 minutes.
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Sprinkle with freshly chopped basil leaves and serve immediately.
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