
I know that I am no master in baking but I have been hoping to bake more when I got more time. When comes to pastries, I only started to make savoury ones in recent years. I made quiches/tarts a while ago, like Spinach & Blue Cheese Tart and Cheese & Onion Quiche. They both were really nice and I like to make tarts for lunch from time to time as they are pretty simple and quick to prepare.
Last weekend, I tried for the first time to make pâte feuilletée (puff pastry). Pâte feuilletée (puff pastry) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state. It sounded pretty scary for me at first as I have never made pastry from scratch before. Worse still when I always tell myself that I am still a very beginner in baking.
I took a recipe off the internet and followed every step in making puff pastry. It worked !! But quite time consuming. I want to perfect it so I hope to try making it again next time and show you guys every step in making pâte feuilletée if you are interested! I know that you can easily buy puff pastry from any major supermarkets but the idea of making things on my own does appeal to me very much!
So, what did I do with my puff pastry? To continue with the sumer recipes series, oh, I used it to make cherry tomato and zucchini tart, topped with buffalo mozzarella (mozzarella di bufala). Cherry tomatoes are abundant now. I bought lots of them to just eat raw or cook. They are the sweet little gems that I really adore.
Just a few weeks ago, I saw this really nice and easy recipe in one of the food magazines. They have used only cherry tomatoes. But, I thought, I could add zucchini too, to make it more Mediterranean. 🙂 Also, that also makes it really colourful. Oh, I love my food to be colourful!
Cherry tomato and zucchini tart is suitable to be served as lunch or dinner. I guess while the weather is warm and nice like now, light lunch like this sounds like a good idea to me. If you want, you can make this into mini tartlets too. Mini tartlets like these are suitable to be served as pre-entree.
Give this cherry tomato and zucchini tart a try. I think it will be a fantastic idea to serve this easy but yummy recipe for lunch!
Great recipe!
This looks absolutely delicious! I have been scared to try puff pastry as well… a couple of years ago I tried to make croissants and they totally flopped. So, that has hindered me from wanting to make puff pastry from scratch. I would love to see your step by step guide though, maybe then I would get the guts to try it! 🙂
Stunning, stunning! The color and textures of this tart is just perfect!! Wow!
Your tart is so colourful and nicely presented! Looking forward to your posting about making pâte feuilletée. 😉
Your tart looks amazing! Great photos as always.
Will look forward to your post on puff pastry, it’s something I definitely want to try making one day. 🙂
That tart looks wonderful! and such mouthwatering shots!
What a beautiful tart. I bake a lot but never attempt to make my own puff pastry. Looking forward to your puff pastry posting.
Very pretty!!! Like a pizza too!
Mike,
Thank you!
Cheri,
To be honest, when comes to baking, I think I have less confidence. But, I guess it’s a great experiment for me to make puff pastry. Stay tuned for the step by step guide! 🙂
Nina,
Thanks!! 🙂
Food-4tots,
Thanks!! Stay tuned for the making of pâte feuilletée!!
Su-yin,
Thanks for your kind words! Will definitely share the guide in making pâte feuilletée!
peachkins,
Thanks! 🙂
Gertrude,
I want to attempt the pig in a blanket! Yours look lovely! Stay tuned for the pâte feuilletée guide!
The little teochew,
Thank you!!
Nice recipe! I’ve tried once to do my own “pate feuilletée”… a lot of work and a bad result. So I buy it now! I do myself “pâte brisée” et pâte sablée”, more simple! Your recipe is just what I need, for a summer sunday dinner! I go to the market…
A wonderful tart! Your pictures are beautiful!
Cheers,
Rosa
for lunch? why thank you that will be perfect :p
Gorgeous! Simple and delicious. At a glace, i thought it was pizza =P
Dominique,
Yes, it’s a lot of work to make pâte feuilletée. It’s pretty challenging for me!
Rosa,
Thank you! 🙂
Kristin,
🙂
pigpigscorner,
Ya, it does look a little bit like pizza. I think my pâte feuilletée still is not puffy enough.. need to improve on that.. 🙂
It’s true that making pâte feuilletée is time consuming but really worth the effort. No way to compare the taste with a store bought one !
Your tart looks so delicious…
i really like the look of this – it’s colorful and has all my fave flavors!
How can you not be a master for baking? I remember some of your wonderful desserts and now you brought us something savory. I am quite a sucker for puff pastry cos it makes cooking/baking much easier :p
Homemade puff do is quite time consuming but I find so worth it! And all the rolling and folding is a bit theraputic. Thank you for a zucchini recipe…as summer approaches I’ve always got more than I know what to do with. Your pictures are gorgeous.
ps I love Borough – but the prices, ugh!
That looks like the perfect summer tart! Great photos!
Vanille,
Thank you! I totally agree that ready made pâte feuilletée is not as nice. I find mine less greasy.
Meeta,
Thank you! 🙂
tigerfish,
I really still have a lot to learn! I need to grasp the basics to progress, I reckon. I totally agree with you that puff pastry makes cooking/baking easier. 🙂
gastroanthropologist,
Thank you for your compliment! Yes, it is quite a hard work but I think I felt the sense of achievement right after that! I am keen to make more and keep. Aahaha.. yes, I like Borough, but the price is just insane!
Teanna,
Thank you for dropping by and your comment! 🙂
I love love love that ^^!! XOXO
Pretty good post. I just came across your blog and wanted to say
that I’ve really liked browsing your posts. Anyway
I’ll be subscribing to your feed and I hope you post again soon!
Looks absolutely delightful. What a great summer dish.
thanks, sharona may
Gine,
Thank you! 🙂
Mary,
Thank you for dropping by and your kind words! I will more posts on here, so, please stay tuned!
Sharona May,
Thank you!!
What a beautiful tart! I have cherry tomatoes and zucchini growing in my garden and I'm always looking for new recipes. This one sounds delicious!
Thanks for dropping by! I am sure the tart will taste even better with home grown cherry tomatoes and zucchini.
[…] Cherry Tomato and Zucchini Tart from My Cooking Hut […]
Hi,
This is a beautiful tart! At first I thought it is a pizza. How much pastry dough should be use for 9 inches quiche tin? I don’t want the pastry to be too thick. I don’t want to have too much topping either. Any tricks to balance this out? I always face this problem when I made pizza, never got it right before.
Merry Xmas.
Regards,
Lisa
I cannot see the zucchini in the recipe – did i miss something?
Sorry about that. The recipe has been updated.
Looks amazing but to be honest, I am stumped by the first instruction and need help understanding it. “1.Cut the puff pastry into 4, then roll out to 4 x 18cm squares that are 3mm thick…. Remove and cut out 4 x 16cm circles, then, with a sharp knife, score an indent all around each one, about 1cm in from the edge, to make a border, and chill on a baking sheet lined with baking paper.”
Hi,
Basically, a store-bought puff pastry, you cut into 4. Then, for each one, you roll out into a 18cm square which has a thickness of 3cmm. Place on a lightly floured tray and chill for 5 minutes. After that, for each square, use a cutting ring of about 16cm, cut into circle. Repeat for the rest of the square. (You could make your tart square too)
Use a knife to make some indent around the cycle, about 1cm from the edge to make a border …
Thanks a lot for the very quick response 🙂 I understand now 🙂
No worries! Thanks for stopping by! 🙂
I don’t see anything in the Directions about zucchini. When should I place zucchini on the puff pastry? With the tomatoes?
Hi Meha,
Sorry, I think I missed the zucchini part.. I have updated, so it should be “Spread the onion mixture onto the pastry inside the scored line and top with sliced zucchini, then layer with the tomatoes.”