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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Vibrant taste and colour from freshly harvested, vine ripened tomatoes. Serve with tossed green salad for a light lunch or supper or cut into small squares and serve for appetizer. from Canadian Living mag. 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 |
1 teaspoon chopped fresh basil or 1 teaspoon parsley |
Directions:
1. cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
2. Brush with 2 tablespoon of the oil; sprinkle with salt.
3. 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).
4. On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
5. Press into pan and trim edges; prick bottom with fork.
6. Brush bottom with mustard; spread with cheese.
7. Cover with tomatoes; tuck garlic among slices.
8. Sprinkle with basil, pepper, then remaining oil.
9. Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
10. Garnish with basil or parsley.
11. Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.
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