Tomato Shishito Pepper Tart with Basil Garlic Chef Butter

Tomato Shishito Pepper Tart with Basil Garlic Chef Butter
Print Recipe

Tomato Shishito Pepper Tart with Basil Garlic Chef Butter

Shishito and Padrón peppers are plentiful along with all kinds of tomatoes at the end of summer farmers’ markets. This tart makes the most of these seasonal ingredients and Basil Garlic Chef Butter adds the yum. A great light dinner or cut into small bites for a party on the patio.
Servings: 4

Ingredients

  • 1/2 lb Shishito or Padrón peppers
  • 1 lb San Marzano tomatoes or any elongated tomato, cut in quarters
  • 2 Tbs olive oil
  • sea salt
  • fresh ground pepper
  • 4 oz fresh goat cheese
  • 1/2 roll Basil Garlic Chef butter cut in 4 medallions, then cut the medallions in half
  • 1 pastry sheet (see below)

All Purpose Pastry Dough

  • 2 cups all-purpose flour
  • 1 Tbs sugar
  • 1/2 tsp kosher salt
  • 12 Tbs cold, unsalted butter, diced
  • 1/2 cup ice water

Instructions

  • Preheat oven to 400F
  • Heat 1 Tbs olive oil in a skillet, add the peppers and sauté until they blister. Season with sea salt and set aside.
  • Heat the remaining Tbs olive oil in the same skillet, add the tomato quarters and sauté until slightly browned on the cut side. Season with salt and pepper and set aside.
  • Roll out the pastry dough into a 6 X 13 inch sheet. Fold up the sides to form a small edge around the entire sheet. Place on a parchment lined baking sheet pan.
  • Remove the stem from peppers and slice lengthwise in half. Arrange the peppers and tomatoes in an alternating pattern on the pastry. Crumble the goat cheese over the top and place the half medallions on each side of the tart.
  • Bake the tart for 35 minutes until the crust is golden brown. Remove from the oven and sprinkle with sea salt and fresh ground black pepper. Serve warm or at room temperature as an appetizer or light lunch.

All Purpose Pastry Dough

  • Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse until it starts to crumb, 10 to 12 times. With the motor running add the ice water until the dough starts to come together. Empty onto a floured board and knead just until you can make a ball. Wrap in parchment and refrigerate 1 hour.  Can be used for sweet and savory tarts.