This Roasted Tomato and Scarmoza Cheese Tart is a flavor bomb of umami. Roasting adds depth to tomatoes, even if they are not quite at the height of season. Scarmoza is a semi-soft cow’s milk cheese that melts better than mozzarella and has a slightly stronger flavor. I use the smoky variety called scamorza affumicata, although I often find this style simply labelled as scarmoza. You can use a free hand sprinkling the cheese over the tart before baking, but taste the cheese first to get an idea of how strong it is. Even though cheese is always delicious, you don’t want to overwhelm the tomato with the smokiness of the cheese. The base is buttery puff pastry. I like to make these as 5″ individual tarts.
24 Roma Tomatoes
Salt and Pepper
½ lb/ 250 g Puff Pastry
6 Thyme Sprigs, chopped
4 oz/ 115 g Scarmoza Cheese, grated
Preheat oven to 300F/ 140C oven.
Slice tomatoes in half and place on oiled parchment paper. Pour over a generous amount of olive oil and sprinkle with salt and pepper. Place in oven and roast 1 hour. Set aside to cool.
Raise oven temperature to 425 F/ 225 C.
When tomatoes are cool roll out cold puff pastry and cut into 6 circles of 5″/ 12.5 cm. You can use a 5″/ 12.5 cm cookie cutter for this or cut out a cardboard 5″/ 12.5 cm circle to guide you. Line a baking sheet with parchment paper and spread out the pastry circles leaving space for the pastry to puff in between. If you like you can stick it in the fridge for 10 minutes to avoid shrinkage.
Working quickly so the pastry stays cool, top each circle with 4 roasted tomato halves, sprinkle with thyme, and top with scarmoza.
Pop into the oven. Cook until pastry is golden brown and puffy, about 15 minutes.
For another savory vegetable pastry recipe try our Root Vegetable Pasties.