He plucked a plump, crimson jewel from one of his leafy children. Between his snowy fingers sat a delicate, miniature tomato. I was certain that the sultry fruit had not been there a moment before, but had failed to catch it swell to ripeness before my eyes.
“We’ll be having tomato tarts for lunch,” he said with a most deserved air of pride.
-An excerpt from Sewage In The Bloodline
In my own humble attempt to make tangible the world of “Sewage In The Bloodline”, my upcoming novel series, I am presenting recipes for various meals enjoyed in the books. This time, I’d like to offer up a version of the Tomato Tartlette featured therein.
As usual, I will be employing the assistance of a trusted friend, as fires tend to break out when I’m in the kitchen.
- Plum Tomatos
- White Cheddar Cheese (I’ll be using goat cheddar)
- Shredded Parmesan
- Puff Pastry Shells
- Fresh Thyme
I decided to use pre-made pastry shells. These pictured below are Pepperidge Farm Puff Pastry Shells, which require you to heat your oven to 475 degrees and cook for 18-20 minutes.
While the pastry shells are cooking, start halving your tomatos,
like so. Cut away the rounded ends as well so they sit better in their shells.
When your pastry shells have reached a golden brown, cut away the tops.
Next, place a slice of cheddar inside.
Then a tomato half.
Sprinkle parmesan on top, and a touch of thyme for garnish if you like.
Warm the assembled tartlettes for 15 minutes, enough time to let the cheese melt and tomato warm.
Behold, the finished product!