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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is an adopted recipe from Mean Chef. I plan on making this when my tomatoes are in season. Mean Chefs words are: I usually don't bother rolling out the puff pastry. Instead I leave the sheet whole as it comes from the box. This makes one larger tart. Ingredients:
2 sheets frozen puff pastry, thawed |
2 egg yolks |
2 teaspoons corn oil |
2 teaspoons water |
4 medium ripe tomatoes, sliced 1/4 inch thick |
1/2 teaspoon extra virgin olive oil |
1/2 teaspoon sugar |
fresh ground black pepper, to taste |
1/4 cup parmesan cheese |
1/2 cup pesto sauce |
Directions:
1. Roll out the pastry on a lightly floured surface.
2. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
3. Remove to an ungreased baking sheet.
4. Prick the pastry all over with a fork.
5. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
6. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
7. Preheat the oven to 400°F.
8. Drizzle the tarts evenly with the olive oil, sugar, and pepper.
9. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
10. Sprinkle parmesan over the tomatoes in the last 5 minutes.
11. Serve immediately, with a dollop of Pesto.
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