A while back when I was a “wee-little thing,” my parents took my sister and me to Paris (I still feel lucky). I remember roaming through the bustling streets, neck craning to get a glimpse of the tiny window cafes. Each window was stacked high with the most beautiful pastries I’d ever seen. Walking down the street on an empty stomach wasn’t for the faint hearted.

To this day, the sweet, buttery aromas of the streets of Paris still haunt my nostrils.

Today, almost ten years since my trip to Paris, I make a savory tomato tart that is my best shot (and a darn good one if I do say so myself!) to the ones I had in France. Popping with sweet cherry tomatoes, a layer of gooey gruyere, and bursts of salty pancetta goodness and crispy shallots — it’s delectable.

Big hint: If you can’t find Dufour Pastry Dough for this recipe, I highly recommend trying your best to find it! This isn’t an ad, but it is the best puff pastry dough I’ve had in the states!

 

 

 

Makes: 4 tartlets

Prep time: 15 minutes

Cook time: 40 minutes 

Total time: 55 minutes

The Ingredients

1 package (or 4 sheets) good-quality puff pastry dough (my absolute favorite brand is Dufour!)

~1 pound cherry tomatoes, halved

¼ pound (about 1 cup) gruyere cheese, grated

4 oz diced pancetta

2 medium shallots, cut into thin rings

¼ cup fresh basil leaves, torn into strips

Extra virgin olive oil

 

 

 

The Steps

Preheat the oven to 375 degrees.

Sauté pancetta in a medium-high heat pan for about 8-10 minutes, until just crispy.

Thaw the pastry dough according to the directions on the package. Cut pastry dough into four 8×6 pieces. Brush pastry with extra virgin olive oil.

Leaving a 1-inch border around all edges of the pastry, added a generous layer of cheese to each. Sprinkle pancetta, splitting the 4 ounces evenly between the four tartlets.

Add tomato slices, skin down, in a single layer on top of the cheese and pancetta. Sprinkle with more cheese and shallot rings.

Score the 1-inch border around the pastries with a fork.

Place in the oven for 25 minutes, until pastry is golden brown. Sprinkled torn basil on top of each pastry. Bake for another 5 minutes. Serve immediately.

 

 

The Steps with Pictures

Preheat the oven to 375 degrees.

Sauté pancetta in a medium-high heat pan for about 8-10 minutes, until just crispy.

Thaw the pastry dough according to the directions on the package. Cut pastry dough into four 8×6 pieces. Brush pastry with extra virgin olive oil.

 

Leaving a 1-inch boarder around all edges of the pastry, added a generous layer of grated gruyere to each piece. Sprinkle pancetta, splitting the 4 ounces evenly on each piece.

Add tomato slices, skin down, in a single layer on top of the cheese and pancetta. Sprinkle with more cheese and shallot rings.

Score the 1-inch border around the pastries with a fork.

Place in the oven for 25 minutes, until pastry is golden brown. Sprinkled torn basil on top of each pastry. Bake for another 5 minutes. Serve immediately.