~ by Jessica Taryn Daub ~
Fresh tomatoes are a taste of summer sunshine, and the farms on Nantucket grow many varieties of delicious vine-ripened tomatoes: standard, heirloom, cherry, plum, and more! Our favorite way to partake is a tomato sandwich: thick, juicy slices sprinkled with sea salt and pepper between slices of freshly baked Portuguese Bread from The Nantucket Bake Shop (17-1/2 Old South Road) smeared with mayo. But here are five ideas for some fancier ways of preparing this lucious summer fruit.
TOMATO TART WITH BACON AND GRUYERE
- 1 sheet of puff pastry, thawed
- 1 1/2 cup shredded gruyere cheese
- 4 slices cooked bacon, crumbled
- 4 thinly sliced small tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt fresh ground pepper 1 egg
Preheat the oven to 400. Line a baking sheet with parchment paper or a silpat liner.
On a lightly floured surface, roll the puff pastry into a 10×16-inch rectangle. Transfer to the lined baking sheet.
Sprinkle the cheese on the puff pastry, leaving at 1-1/2-inch border around the edges. Sprinkle on the bacon, then line the tomato slices down over the cheese and bacon. Top with the thyme leaves, salt and pepper. Fold the long ends of the pastry slightly over the filling, then the short ends, pinching to seal.
Beat the egg lightly with a splash of water, then brush over the pastry.
Bake in the preheated oven until golden brown, about 30 minutes.
PARMESAN ROASTED TOMATOES
- 8 small tomatoes, halved and tipped
- 1 TBSP olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chiffonade
Preheat the oven to 400F
Rinse the tomatoes and cut a small slice off the bottom, then cut the rest of the tomatoes into halves.
Toss gently with olive oil. Season with salt and pepper.
Arrange the tomatoes on a baking dish, and top with parmesan cheese.
Roast the tomatoes for about 15-20 minutes or until the parmesan cheese melted and the top is slightly browned. Garnish with basil.
