Ingredients
-
9
-
3
-
1/2
-
1/2
-
1
-
1
-
2
-
2
-
1/4
-
-
1
-
-
-
-
Directions
Harvest Tomato Tart, Vibrant taste and colour from freshly harvested, vine ripened tomatoes Serve with tossed green salad for a light lunch or supper or cut into small squares and serve for appetizer from Canadian Living mag , this was great! used fresh mozzarella and parm instead of goat cheese and it was terrific! i plan on doing pesto (as the basil in my garden is crazy) and shrimp next time! great recipe, thanks!, This was very tasty especially with tomatoes from our greenhouse!
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Steps
|
1
Done
|
Cut Tomatoes Into 1/4 Inch Slices; Spread on Parchment Paper Lined, Rimmed Baking Sheet. |
|
2
Done
|
Brush With 2 Tablespoon of the Oil; Sprinkle With Salt. |
|
3
Done
|
Bake at 400f Degrees Oven Until Slightly Shrivelled, About 45 Minutes; Let Cool (make Ahead: Cover and Refrigerate on Tray For Up to 24 Hours). |
|
4
Done
|
on Lightly Floured Surface, Roll Out Puff Pastry 1 Inch Larger That 14 X 4 Inch Rectangular or 9 Inch Round Tart Pan. |
|
5
Done
|
Press Into Pan and Trim Edges; Prick Bottom With Fork. |
|
6
Done
|
Brush Bottom With Mustard; Spread With Cheese. |
|
7
Done
|
Cover With Tomatoes; Tuck Garlic Among Slices. |
|
8
Done
|
Sprinkle With Basil, Pepper, Then Remaining Oil. |
|
9
Done
|
Bake in Bottom Third of 400f Degree Oven Until Pastry Is Golden, About 30 Minutes. |
|
10
Done
|
Garnish With Basil or Parsley. |
|
11
Done
|
Note: If All You Really Want Is the Tomatoes, the Tart Is Wonderful Without the Cheese. |
