Harvest Tomato Tart
By rdgplus3
Ingredients
- 9 tomatoes*
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- Half – pkg. (398 g pkg.) frozen puff pastry, thawed
- 1 tbsp Dijon mustard
- 1 tube (4.5 oz) goat cheese*, softened
- 2 cloves garlic, thinly sliced*
- 2 tbsp chopped fresh basil or parsley
- ¼ tsp pepper
- Garnish: 1 tsp chopped fresh basil or parsley
Details
Preparation
Step 1
Ø Cut tomatoes into 1/4” thick slices, spread on parchment paper-lined rimmed baking sheet. Brush with 2 tbsp of the oil; sprinkle with salt. Bake in 400oF oven until slightly shriveled, about 45 minutes. Let cool. (Make ahead: Cover and refrigerate on tray for up to 24 hours.)
Ø On lightly floured surface, roll out puff pastry 1” larger than 14” x 4” rectangular or 9” 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 400oF oven until pastry is golden, about 30 minutes.
Ø Garnish: Sprinkle with basil.
Ø Makes 4 servings. Per serving: About 500 cal, 12 g pro, 37 g total fat(9 g sat. fat), 33 g carb, 4 g fibre. 15 mg chol, 599 mg sodium.
Note: Use as many tomatoes as covers a regular cookie sheet. I use “light” herb/garlic cream cheese instead of goat cheese. Instead of the sliced garlic, I use crushed and sprinkle it all over.
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