Tomato Tart With Pesto And Herbes De Provence |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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This is a great finger food for cocktail parties or outdoor entertaining; it also goes well with coffee as a savory breakfast treat. Ingredients:
1 package frozen puff pastry, thawed |
6-7 medium sized tomatoes, thinly sliced |
2/3 cup ready-made basil pesto (or home-made if you prefer) |
1 1/2 teaspoons herbes de provence |
1 teaspoon coarsely ground sea salt |
Directions:
1. Preheat oven to 425.
2. Place the sheets of thawed puff pastry on a foil-covered baking sheet (use two if they don't fit on one).
3. Divide the pesto between the two sheets of pastry and spread evenly.
4. Layer tomatoes over the pesto, taking care not to pack them too tightly.
5. Dividing the salt and herbes de provence evenly between both tarts, sprinkly over the tomatoes.
6. Bake in the upper third of the oven for 20 to 30 minutes, until edges of pastry are golden brown and crispy.
7. Remove from oven and cool for 10 minutes. Using a pizza wheel, slice tarts into desired number of pieces.
8. Tart can be served either warm or cool; can be kept overnight if tightly wrapped and placed in the refrigerator. To reheat, place in the oven or a toaster oven for 2-3 minutes.
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