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Tomato And Herb Tart

tomato_tart_cropRecipe and Photo courtesy of Chef Robert Trainor, Hackensack University Medical Center
This Tomato and Herb Tart is made with Honey from our rooftop beehives at Hackensack University Medical Center.


1                         Large Spanish or Vidalia onion, thinly sliced

2                         Cloves garlic, sliced thinly

3                          Anchovy filets, chopped

2 Tbs.                  Olive oil

10                        Plum tomatoes

1 sheet                Frozen Puff Pastry Sheet, thawed

4 oz.                    Ricotta salata cheese

1 Tbs.                  Fresh oregano leaves, chopped

1 Tbs.                  Fresh basil leaves, chopped

3 Tbs.                  HUMC rooftop honey

To taste                Kosher salt

To taste                Fresh milled black pepper



Pre-heat the oven to 400°F.  Heat olive oil in a sauté pan over medium heat.  Add the onions and garlic; cook until a deep golden brown.  Place the onion mixture into a medium bowl and set aside to cool.  Once cool, add the anchovies and 1 tablespoon of the HUMC rooftop honey.  Season to taste with salt and pepper.  

Pare the core from the tomatoes and make a small cross cut on the opposite end.  Bring a pot of water to a boil and add the tomatoes; let them sit for 10 seconds and remove immediately and refresh in ice water.  Remove the tomatoes from the ice water and peel off the skin.  Cut the tomatoes in half lengthwise and remove any seeds.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Prick the pastry thoroughly with a fork to within 1 inch of the edge. Spread out the onion mixture in the same area, leaving 1 inch of the edge.   Sprinkle half of the oregano and basil over the onion mixture and arrange the tomato halves, cut side down over the onions. Season with salt and pepper.

Bake for 15 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.  Sprinkle the remaining basil and oregano over the tart, and drizzle with the remaining HUMC rooftop honey.  Freshly grate the ricotta over the tart and serve.

Serves 4 people

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