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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 sheets frozen puff pastry, thawed per pkg directions
2 large egg yolks
2 tsp oil
2 tsp water
4 ripe tomatoes, sliced 1/4 inch thick
1/2 tsp olive oil
1/2 tsp sugar
Freshly ground pepper, to taste
1/2 cup Garden Pesto (recipe follows)
Garden Pesto:
2 cups fresh basil leaves
4 tsp minced garlic
2 tbsp pine nuts
⅓ cup extra virgin olive oil or more as needed
2 tbsp freshly grated Parmesan
Salt and pepper to taste
Position rack in center of oven and preheat oven to 400. Place puff pastry on lightly floured surface. Using salad plate and sharp knife, trim each sheet into 8 inch round. Transfer to ungreased baking sheet. Prick with fork. Make egg wash: Whisk yolks, oil and water together in bowl; brush lightly over pastry. Leaving 1/2 inch border, overlap tomato, covering surface; tuck one slice in center. Drizzle each tart with 1/4 tsp oil and 1/4 tsp sugar. Season with pepper. Bake until tarts are golden and tomatoes caramelize, 25 minutes. Serve with pesto.
For Garden Pesto: combine basil, garlic, and nuts in food processor; pulse to chop. With motor running, drizzle in oil. Add cheese; process to combine. Season with salt and pepper. Refrigerate, covered, up to 3 days. Serve at room temperature. Serves: 8
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GARDEN TOMATO TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 sheets frozen puff pastry, thawed per pkg directions
2 large egg yolks
2 tsp oil
2 tsp water
4 ripe tomatoes, sliced 1/4 inch thick
1/2 tsp olive oil
1/2 tsp sugar
Freshly ground pepper, to taste
1/2 cup Garden Pesto (recipe follows)
Garden Pesto:
2 cups fresh basil leaves
4 tsp minced garlic
2 tbsp pine nuts
⅓ cup extra virgin olive oil or more as needed
2 tbsp freshly grated Parmesan
Salt and pepper to taste
Position rack in center of oven and preheat oven to 400. Place puff pastry on lightly floured surface. Using salad plate and sharp knife, trim each sheet into 8 inch round. Transfer to ungreased baking sheet. Prick with fork. Make egg wash: Whisk yolks, oil and water together in bowl; brush lightly over pastry. Leaving 1/2 inch border, overlap tomato, covering surface; tuck one slice in center. Drizzle each tart with 1/4 tsp oil and 1/4 tsp sugar. Season with pepper. Bake until tarts are golden and tomatoes caramelize, 25 minutes. Serve with pesto.
For Garden Pesto: combine basil, garlic, and nuts in food processor; pulse to chop. With motor running, drizzle in oil. Add cheese; process to combine. Season with salt and pepper. Refrigerate, covered, up to 3 days. Serve at room temperature. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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