the little stone

Third time really is a charm. This is my third time making a tomato tart, and I’ve created a recipe I’m completely satisfied with!

The problem I had with the first two recipes was that the crescent dough never stayed crispy when the tomatoes were placed on top. I had to quickly eat the tart before it became soggy.

I debated just using raw tomatoes on top of the tart, but I still wanted that cooked tomato flavor. So, I settled on making a chunky and garlicky tomato sauce that would taste good either warm or cold.

This solution is perfect for meal/snack-prepping because it keeps well in the fridge. Store the cooked crescent squares in the fridge, along with all of the other ingredients. Then, when you’re ready to eat, lightly toast however many crescent pieces you want to eat and assemble!

I used Campari tomatoes because I wanted a sweet and salty taste for the tart: the sweetness coming from the tomatoes and crescent dough, and the saltiness coming from the prosciutto and Asiago cheese.

Let me know what you guys think, and definitely let me know if you decide to try this recipe or some variation of it!

Ingredients:

• 1 lb. pack of Campari tomatoes
• 5 cloves of garlic
• 1 Pillsbury Crescent dough
• Arugula
• Prosciutto
• Asiago

Overall instructions:

• Cook the crescent dough according to package directions

• While the dough cooks and cools, prepare the tomato sauce.

Directions for the tomato sauce:

1. Cook tomatoes on medium heat with a little bit of olive oil, salt, and pepper. I halved each tomato and cooked them in two batches.
   
2. Roughly chop 5 cloves of garlic and add to tomatoes during last two minutes of cooking.
   
3. Remove tomatoes and garlic from heat and place into a blender or food processor
   
4. Pulse until everything is mixed but still a little chunky. I pulsed mine four times
   
5. Now, the mixture needs to be reduced. So, heat the mixture on high heat for about 10 minutes. It should boil. Then, lower heat to low-medium and let it simmer for another 10 minutes. Stir occasionally.
   
6. Stir in a few slices of Asiago to help thicken the sauce.
   
7. By the time you’re done reducing the sauce, it should be about half of its original volume and the tomato chunks should be more visible.
   
8. Just a reminder that Campari tomatoes have a lot of sugar in them, so this sauce will be very sweet!

Directions for assembling the tart:

1. Cut crescent dough into even squares using a serrated knife
2. Take one square and spread a spoonful of the tomato sauce on top. The sauce can either be warm or cold!
3. Place some arugula on top
4. Then, place a couple of slices of Asiago. I use a potato peeler to slice my cheese
5. Finally, top the tart with a piece of prosciutto. I usually tear one piece of prosciutto into thirds, using only 1/3 of each piece of prosciutto on each tart.

And that’s it! Looks good, doesn’t it??

As always, thank you for reading and feel free to drop a comment here or on @thelittlestoneblog‘s Instagram!

And as a toast to cured meat, I’ll leave you with “The Cure” by Lady Gaga. You can interpret the lyrics however you’d like, hehe.

Rub your feet, your hands, your legs
Let me take care of it, babe