Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 1⁄3 cup olive oil
- 1⁄2 cup chopped onion
- 4 garlic cloves, minced, divided
- 3 1⁄2 cups chopped seeded peeled plum tomatoes (about 2 1/4 lbs.)
- 3 fresh sage leaves
- 1 fresh rosemary sprig
- 1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
- 6 plum tomatoes, sliced into 1/8-inch thick rounds
- 2 tablespoons minced fresh basil
directions
- Heat 3 T oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and saute until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduce to 1 1/2 cups thick puree, about 30 minutes. Set aside.
- Preheat oven to 425°F Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch diameter plate as a guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.
- Spread generous 2 T tomato puree over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over puree on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.
- Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.
- Drizzle 1 T basil-oil mixture over each tartlet and serve.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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