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
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