TASTEFOOD

CHERRY TOMATO TART Active time: 15 minutes

Total time: 40 minutes, plus draining time

Makes: 4-6 servings as a light meal or 6-8 as a side

1 1/4-1 1/2 pounds cherry tomatoes, multicolored if possible, halved lengthwise

Sea salt

1 (9-by-13-inch) sheet frozen puff-pastry dough, thawed in the refrigerator

1/4 cup finely grated Parmesan or Parmigiano

Reggiano cheese

1/4 cup finely grated Gruyere cheese

1 teaspoon chopped fresh thyme, plus more for garnish

1 teaspoon chopped fresh oregano Freshly ground black pepper Extra-virgin olive oil

Place the tomatoes in a colander set over a bowl and season with 1/2 teaspoon salt. Let stand at room temperature for 30 minutes to allow some of the juices to drain, stirring once or twice.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll the pastry for one large tart (or unroll and cut the dough into smaller serving squares or circles for individual servings).

Score a 3/4-inch border around the edges of the dough without piercing the bottom. Prick the dough all over with a fork, leaving the border unmarked. Transfer to the oven and bake until the pastry begins to turn golden, 10-12 minutes. Remove from the oven. If part of the dough has puffed up, gently deflate it.

Sprinkle the Parmesan, Gruyere, thyme and oregano evenly over the pastry, leaving the border clear. Arrange the tomatoes, cut sides up, over the pastry and season with freshly ground black pepper.

Return the tart to the oven and bake until the tomatoes begin to shrivel and the tart is golden brown and firm at the edges, 12-15 minutes more.

Remove and cool for 5-10 minutes. If desired, drizzle with a little olive oil and season with additional salt. Garnish with additional thyme leaves.

ROSE LEVY BERANBAUM’S QUICK PUFF PASTRY

Active time: 30 minutes

Total time: 30 minutes, plus chilling time

Makes: enough for 1 tart

1 1/2 cups (6.4 ounces) all-purpose flour

3/4 cup (3 ounces) cake flour

1 1/4 cups (2 1/2 sticks) cold butter, cut into 1/2-inch cubes

3/4 teaspoons salt

1/3 cup ice water

1 tablespoon cold fresh lemon juice

Cover and freeze the all-purpose flour, cake flour and butter for 30 minutes.

Combine the all-purpose flour, cake flour and salt in the bowl of a food processor and pulse once or twice to combine.

Add half of the frozen butter pieces and pulse until the butter is pea-sized. Add the remaining butter and pulse until pea-sized. Slowly add the water and lemon juice and pulse until the dough begins to clump together (it will be shaggy).

Transfer the dough to a work surface dusted with all-purpose flour and roll into an 8-by-12-inch rectangle. Fold the dough in half from the short side (it will be very crumbly) and roll again to form an 8-by-12-inch rectangle. Fold in half again, then cover with plastic wrap and freeze for 30 minutes.

Remove the dough from the freezer and roll the dough again into a rectangle. Fold into thirds, like a letter for an envelope. Roll once more and fold again into thirds. Roll out again and fold one more time. Cover and chill until use for up to 2 days (or freeze for up to one year).