Harvest Tomato Tart
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 9 freshly harvested vine ripened tomatoes
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 package frozen puff pastry, thawed
- 1 tablespoon Dijon mustard
- 1 (4 1/2 ounce) package goat cheese, softened
- 2 cloves garlic, thinly sliced
- 2 tablespoons fresh basil or 2 tablespoons parsley, chopped
- 1⁄4 teaspoon pepper
-
Garnish
- 1 teaspoon chopped fresh basil or 1 teaspoon parsley
directions
- cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
- Brush with 2 tablespoon of the oil; sprinkle with salt.
- Bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (Make ahead: Cover and refrigerate on tray for up to 24 hours).
- On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
- Press into pan and trim edges; prick bottom with fork.
- Brush bottom with mustard; spread with cheese.
- Cover with tomatoes; tuck garlic among slices.
- Sprinkle with basil, pepper, then remaining oil.
- Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
- Garnish with basil or parsley.
- Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.
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Reviews
-
This was just such a great tart, not only to make but to eat. I had a family gathering that i helped my mum cook for and every one raved about the tarts (i'm glad i made 2!) I did cut down a little on the goats cheese only becasue i made a snap decision to make 2 tarts and had to share. They weher wonderful, thanks.
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