Harvest Tomato Tart

Harvest Tomato Tart
Harvest Tomato Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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