Please consult the OU's guidelines for checking fruits and vegetables.

Tomato Tartlets
Tomato Tartlets Eileen Goltz | Pareve
1 hour, 45 minutes 50 minutes
55 minutes
6 tartlets

Sage, rosemary, and basil are herbs which tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on insect inspection.

Ingredients
  • 3 Tablespoons plus ⅓ cup olive oil
  • ½ cup chopped onion
  • 4 garlic cloves, minced
  • 3½ cups chopped, seeded, & peeled plum tomatoes (about 2¼ lbs.)
  • 3 fresh sage leaves
  • 1 fresh rosemary sprig
  • 1 (17¼-oz.) package frozen puff pastry (2 sheets), thawed
  • 6 plum tomatoes, sliced into ⅛-inch-thick rounds
  • 2 Tablespoons minced fresh basil

Instructions
  1. Heat 3 tablespoons oil in heavy medium skillet over medium heat.
  2. Add chopped onion and 2 minced garlic cloves and saute until translucent, about 5 minutes.
  3. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to a 1-1/2-cup thick puree, about 30 minutes. Set aside.

  4. Preheat oven to 425°F.
  5. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds.
  6. Place 3 rounds on each of 2 large baking sheets. Spread generous 2 Tablespoons tomato puree over each puff pastry round, leaving 1/2-inch border around edge.
  7. Arrange tomato rounds over puree on pastry. Sprinkle tomatoes with salt and pepper.
  8. Bake until tart crusts are golden, about 15 minutes.
  9. Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
  10. Drizzle 1 Tablespoon basil-oil mixture over each tartlet and serve.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.