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