Roasted Heirloom Tomato Tartlet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 (17.3-ounce) package frozen puff pastry, thawed |
3 pounds heirloom tomatoes, cut into 1/2-inch-thick slices |
3 heirloom tomatoes, cut into wedges |
1/2 cup olive oil, divided |
1 tablespoon chopped fresh thyme |
1 tablespoon kosher salt |
2 teaspoons cracked black pepper |
1/2 cup soft goat cheese |
2 cups mâche or baby greens |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh tarragon |
2 tablespoons light balsamic vinaigrette |
1/4 cup balsamic vinegar |
1/3 cup pitted and chopped brined olives |
Directions:
1. Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry.
2. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool.
3. Brush tomato slices and wedges with 1/4 cup olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly.
4. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges.
5. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad.
6. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 cup olive oil. Sprinkle plates with olives.
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