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Epicurious
Parade

"Tomato Time" Tart

3.4

(4)

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

2 sheets frozen puff pastry, thawed
2 egg yolks
2 teaspoons corn oil
2 teaspoons water
4 medium-sized ripe tomatoes, sliced 1/4-inch thick
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon sugar
Freshly ground black pepper, to taste
1/2 cup Garden Pesto or store-bought pesto

Preparation

  1. Step 1

    1. 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.

    Step 2

    2. 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.

    Step 3

    3. 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.

    Step 4

    4. Serve immediately, with a dollop of Garden Pesto .

Nutrition Per Serving

Per tart: 560 calories
40g carbohydrates
11g protein
42g fat
215mg cholesterol.
Nutritional Breakdown: New Wellness
Richmond
Va.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsSavory Pie and TartPuff PastryTomatoVegetableStarterMainDinnerVegetarianEasyBakingParade
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