Recipe by sheriboren
This is an adopted recipe from Mean Chef. I plan on making this when my tomatoes are in season. Mean Chefs words are: I usually don't bother rolling out the puff pastry. Instead I leave the sheet whole as it comes from the box. This makes one larger tart.
Top Review by cookiedog
I followed Mean Chefs words and didn't bother making it into a circle. Wonderful flavor- I cut way back on the pesto because I used "real" tomatoes and I didn't want to mask their flavor. Next time I might take out more of the liquid to keep the tart from getting soggy. This tart was enjoyed by all :)
- 2 sheets frozen puff pastry, thawed
- 2 egg yolks
- 2 teaspoons corn oil
- 2 teaspoons water
- 4 medium ripe tomatoes, sliced 1/4 inch thick
- 1⁄2 teaspoon extra virgin olive oil
- 1⁄2 teaspoon sugar
- fresh ground black pepper, to taste
- 1⁄4 cup parmesan cheese
- 1⁄2 cup pesto sauce
Directions See How It's Made
- Roll out the pastry on a lightly floured surface.
- Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
- Remove to an ungreased baking sheet.
- Prick the pastry all over with a fork.
- Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
- Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
- Preheat the oven to 400°F.
- Drizzle the tarts evenly with the olive oil, sugar, and pepper.
- Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
- Sprinkle parmesan over the tomatoes in the last 5 minutes.
- Serve immediately, with a dollop of Pesto.