While in Ireland this past July I had the pleasure of eating a cherry tomato honey tart created by Chef Kevin Dundon.
When the Creative Cooking Crew’s decided on making the “tomato” the star of our August challenge I thought of this tart. It was served just with cherry tomatoes and I decided to make it more colorful…hence the medley.
This is perfect for a brunch…so colorful…so delicious!
Preheat oven to 400F. Using a 9 inch ovenproof pan, about 25 tomatoes (heirloom, cherry and grape), cut in half and lengthwise. Dress them with about three tablespoons of honey, salt and pepper. Spread the tomatoes across the pan cut side up. Cut a sheet of puff pastry to cover the tomatoes and brush with egg wash. Bake in oven for about 20 – 25minutes. Set aside to rest for 5 – 10 minutes so that tomatoes reabsorbs their juices.
Placing a large plate over the pan invert to reveal the tart and the caramelized tomatoes.
Last night I served the tart with shavings of parmesan cheese, basil leaves, some fresh thyme and a side of avocado salad. Hello Summer!
BUEN PROVECHO!
platanosmangoes.com 
nice summer salad!
Wow – I just want to dive in, maybe even rub my face in it. LOL It looks delicious and the colors are fabulous. You might want to frame one of these photos for your kitchen wall. Just a thought …
Norma, that looks AMAZING! What fabulous colours! I’m sure it tasted even better than it looked!
Sooooooooooo FRESH and colourful! I would love a slice too.
Tomatoes on FILO dough, that’s it?!? Can’t get any easier than that. New to your blog, how did you dress the aquacate? It looks just as good as the tart!
Dear Aida: Thanks for stopping by, Honey, salt and pepper on tomatoes and the avocado with lemon juice, extra virgin olive oil, salt and pepper. Simplicity at its best. I also used a bit of balsamic.
Yum, will be trying both when the girlfriends come over for brunch? Thanks!
no puff pastry…
That’s just how I like me salad, served on pastry! Delicious looking. GREG
With so many delicious tomatoes in the markets this is delicious as well as timely Norma!!
OMG, a rainbow of flavors to delight the senses!!!
that’s just gorgeous! So colorful and full of fresh summer flavors.
Wow, love the color in the pictures! What a great looking dish. And so easy. This is wonderful — thanks so much.
Norma, like always!!! Yummy!!!!! se ve deliciosa!! y mas con esa ensaladita de aguacate!!!!
Wow-I love this tart idea! I don’t know who Chef Kevin Dundon is, but I think I love him too!
I thought I commented Norma, so if this is dup-chalk it up to Monday madness! Wow. I love this tart idea. I don’t know Chef Kevin Dundon is, but I think I love him too!
you did…and I thank you
Hi Norma, the photo is simply stunning and makes you want to devour the tart! Never thought to pair tomatoes with honey and then roast, sounds like they would really change up a savory tart to a slightly sweet one, I don’t mind that a bit!
So beautiful and colorful! What a great use of the summer’s most vibrant produce 🙂