Tomato Tart

Course baking

Cuisine baking

Keyword baking

Prep Time 30

Cook Time 30

Total Time 50

Servings pieces

Calories 45kcal

Author Bruce and Dina Miller

Pre-heat oven to 400 degrees.
Slice tomatoes in half, making sure to make a thick slice. Lay them on a dark colored tea towel, or paper towels and sprinkle lightly with salt. Allow to sit while preparing pastry. Turn over after a few minutes to soak up all the moisture.
2 medium tomatoes

Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 20 minutes-depending on temprature of kitchen.
1 sheet sheet of puff pastry
Put a piece of parchment paper on sheet pan. Place puff pastry in center. Use sharp knife to score (do not cut all the way through) about one inch around outside. Use a fork, and generously poke holes all over the center section.
1 sheet sheet of puff pastry
Bake at 400 degrees F. for 10 minutes, turning pan half way through. Pull pastry out of oven, and take the flat part of a fork and smash middle that has puffed up down.

Brush center of pastry with garlic oil. Sprinkle with seasoning. Add the freshly grated parmesan cheese,
1 teaspoon garlic olive oil, 1/4 cup parmesan cheese, 1/2 teaspoon Italian or Pizza seasoning
Top with tomatoes. Add a few grinds of fresh pepper.
2 medium tomatoes, 8 grinds Black pepper
Bake for a total of 20 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil and bake for a few more minutes.
When tart is done, allow to rest for at least 5 minutes.Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment. Use a sharp knife to cut into 4 squares. Garnish with fresh basil.

This keeps perfectly in the fridge for up to a week (like it will last that long!)