SUMMER TOMATO TART
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.
Provided by sheriboren
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface.
- Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
- Remove to an ungreased baking sheet.
- Prick the pastry all over with a fork.
- Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
- Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
- Preheat the oven to 400°F.
- Drizzle the tarts evenly with the olive oil, sugar, and pepper.
- Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
- Sprinkle parmesan over the tomatoes in the last 5 minutes.
- Serve immediately, with a dollop of Pesto.
Nutrition Facts : Calories 1552.4, Fat 107.2, SaturatedFat 28.1, Cholesterol 199.8, Sodium 821.5, Carbohydrate 122.3, Fiber 6.6, Sugar 9.5, Protein 27.3
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #snacks #vegetables #easy #summer #vegetarian #dietary #seasonal #tomatoes #brunch
You'll also love