High-Protein Skillet Tomato Tart is a creamy & healthy tart. It is so tasty that everyone in the family will surely love to have this tart. It contains puff pastry, heirloom tomatoes, cherry tomatoes, shallot, sherry vinegar, honey, garlic, fresh basil, Parmesan cheese, & olive oil. This simple & easy skillet tart has Parmesan cheese in it, so it is not appropriate for a dairy-free diet. We have to utilize vegan Parmesan instead for this purpose. We can easily prepare this tart for later use as it stores perfectly in the fridge and freezer. Serve this High-Protein Skillet Tomato Tart with arugula lemon salad, grilled chicken breast, soft-boiled eggs, basil pesto, and lemon mint water.
STATS:
- Caloric count: 285 kcal
- Duration for prep: Fifteen minutes
- Serving size: 1 slice
- Cook time: 30 minutes
- Cuisine: High-Protein, Mediterranean
- Total time: 45 minutes
- Course: Main Course
- Diet: Vegetarian
- Serving: 6
EQUIPMENT:
- Oven-safe skillet
- Rolling pin
- Knife
- Measuring spoons
- Cutting board
- Pastry brush
- Oven mitts
INGREDIENTS:
- ½ package frozen puff pastry
- All-purpose flour
- 1 tbsp. olive oil
- 2 heirloom tomatoes — medium
- 4 ounces cherry tomatoes
- 1 shallot — medium
- ¼ tsp. salt
- 2 tbsp. sherry vinegar
- 1 tbsp. honey
- 3 small cloves garlic
- ½ tsp. black pepper — ground
- ¼ cup fresh basil leaves — loosely packed
- 1 tbsp. grated Parmesan cheese
INGREDIENT NOTES:
PUFF PASTRY:
- We have to utilize the thawed puff pastry to prepare this tart. It provides a crisp & flaky crust when baked. We have to keep it chilled until ready to use so it remains easy to handle.
TOMATOES:
- Add the heirloom tomatoes to provide sweet taste, color, & a juicy texture. We have to choose firm, ripe tomatoes so the tart does not become excessively watery. Add the cherry tomatoes to offer extra sweetness and visual appeal.
SHALLOT:
- Add the shallot to offer a sweet taste naturally and a caramelized flavor as it cooks. It also nicely balances the acidity & fresh taste of the tomatoes.
OLIVE OIL:
- Add the olive oil to provide a rich taste & smooth texture in the tart. It also contributes a delicious Mediterranean flavor.
SHERRY VINEGAR:
- Add the sherry vinegar to provide a bright, light nutty acidity. It nicely stabilizes the natural sweet taste of the honey & tomatoes.
HONEY:
- Include some honey to stabilize the acidity of tomatoes and sherry vinegar. It will offer a light and natural sweet taste in the tart.
GARLIC:
- Include garlic to offer the savory taste & aroma in the tart. We have to make thin slices so it gets cooked equally and it blends nicely along with basil & tomatoes.
BASIL:
- Sprinkle the basil to add the bright herbal taste and aroma to the tart. Sprinkle the basil to garnish the tart to offer fresh taste and color.
PARMESAN:
- Add the grated Parmesan cheese to provide a savory & cheesy flavor, and it also adds a small amount of protein. It also helps create a deliciously browned topping when the tart is baked.
INSTRUCTION:
- First, warm the oven to 220 °C, then sprinkle the flour on shelf lightly.
- Now roll the defrosted puff pastry on the surface into a slightly larger round that will cover the skillet.
- Include the olive oil in pan, then warm it over moderate flame.
- Add the cherry tomatoes, shallots, & heirloom tomato slices to the pan and sprinkle the salt & pepper on it.
- Cook the tart for five to seven minutes, then turn the tomatoes & shallots gently till they begin to soften.
- Add the garlic, honey, and sherry vinegar and cook for two to three minutes till it is reduced lightly.
- Take it out of the skillet and add the basil and mix.
- Now put the puff pastry on the tomato mixture and seal the corners around it, then make the small slits.
- Now sprinkle the Parmesan to the pastry equally, then add the skillet in oven.
- Then bake the tart for 20 to 25 minutes till the pastry puffs and gets golden and deep.
- Put it on the shelf & cool the tart for five to ten minutes.
- Now flip the tart onto the plate with care & sprinkle the basil on it, then make slices.
SERVING SUGGESTIONS:
SALADS:
- Arugula Lemon Salad
- Greek Chickpea Salad
- Avocado Tomato Salad
PROTEIN:
- Grilled Chicken Breast
- Lemon Herb Chicken
- Garlic Shrimp
BRUNCH:
- Soft-Boiled Eggs
- Greek Yogurt
- Fresh Fruit Salad
SAUCES & TOPPINGS:
- Basil Pesto
- Garlic Yogurt Sauce
- Balsamic Glaze
- Whipped Feta
BEVERAGES:
- Lemon Mint Water
- Iced Green Tea
- Fresh Orange Juice
TIPS:
- Dry the tomato slices with paper towel, then cook to decrease the additional moisture content.
- We have to keep the pastry cold till we place it on the filling.
- Don’t add lots of salt as the cheese and vinegar are already salty.
STORAGE INFORMATION:
FRIDGE:
- Add the tomato tart to a tight vessel and store for three days.
FREEZER:
- Cover the slices in plastic, then put them in the vessel and freeze for one month.
FAQs:
Could I prepare this tart without using the skillet?
- Yes, we would easily make this tart without the skillet. Make the tomato mixture in the dish, then put the pastry over it.
Will I utilize the regular tomatoes to make this tart?
- Yes, we would easily utilize the regular tomatoes like roma, or wine to make this tart. It works nicely as it contains less water content than others.
NUTRITIONAL INFORMATION:
Serving size: 1 slice
Calories: 285 kcal
Total carbs: 31 g
Fiber: 2 g
Protein: 5 g
Fat: 16 g
Iron: 1.5 mg
Vitamin A: 700 IU
Calcium: 35 mg
Sodium: 320 mg
Net carbs: 29 g
Potassium: 260 mg
