Tomato Tartine’s: A Happy Experiment for Pizza Lovers!

Summer is the season for fresh garden vegetables and after three years, we have fiiiiiinally perfected the art of the patio tomato. With an abundance growing on our porch (with the exception of one or two sampled by our smallest dog), it won’t be long before we’re stocked with sauce. But how else can we enjoy these tasty fruits (yes, a tomato is a fruit!) other than stacked with basil and mozzarella or tossed with balsamic for bruschetta? This great recipe for Tomato Tartine’s can be enjoyed any season and makes an impressive dish with little effort!

Impressive Tomato Tartine

Impressive Tomato Tartine


1 sheet of puff pastry, thawed

1/2 thinly sliced yellow onion

2 cloves of sliced garlic (a la Goodfellas!)

2 tsp chopped thyme

3 TBS white wine

1/4 cup shredded Parmesan, plus 6 shavings

3 campari or plum tomatoes, sliced

6 yellow grape tomatoes, sliced

1/4 homemade ricotta (get my recipe here)

3 TBS julienned basil leaves

1 egg

The terrific trio: EVOO, salt, and pepper


Garden Tomatoes and the smells of sauteed onions and garlic


Roll out the puff pastry on a lightly floured surface. Using a small bowl or saucer cut two circles into the dough. Place them on a parchment lined baking sheet and place them in the refrigerator until you’re ready to use them. (I used the extra dough by rolling with cheese, garlic, and Italian seasoning and baking the same time as the tartines. I hate waste, it’s scraps so use your imagination if you want to experiment!)


Preheat the oven to 425 degrees. In a large pan over medium heat, saute onions and garlic in EVOO until they are soft and the moisture is absorbed. Add in salt, pepper, thyme, and white wine and saute another 10 minutes, or until onions begin to brown. Remove from the heat.

Score the pastry around the edge about 1/4 inch in, being careful not to pierce through the dough. Prick the inner circle with a fork. Layer the shredded Parmesan, onion/garlic mixture, dolloped ricotta, sliced tomatoes, drizzle of EVOO, salt, pepper, basil, and top with shaved Parmesan, in that order.

Layer the ingredients being careful not to go past your scored edges

Layer the ingredients being careful not to go past your scored edges

Beat the egg with a splash of water in a bowl and brush the edges of the tartines. Bake for about 20 minutes.

In the oven they go!

In the oven they go!

We enjoyed with a simple side salad! What a great way to bring the summer into winter with a fresh take on a “pizza.” Once you get this down, try different toppings; pesto, asparagus, different cheeses. Choose veggie toppings and use this flavorful recipe for your next Meatless Monday meal!

Eat Well,

Stephanie a.k.a. The Foodetarian

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