Tomato Tart
Description
Enjoy late summer produce with this delicious tomato tart. It is simple to make because it is made with a packaged puff pastry for the crust and then topped with fresh tomatoes, herbs and cheeses.
Ingredients
1 pkg. puff pastry, thawed
1 t. dried oregano
1 pint cherry tomatoes, washed and sliced in half
½ t. Kosher salt
¼ t. black pepper, freshly ground
2 T. olive oil
8 oz. Mozzarella cheese, shredded
¼ c. fresh basil, chopped
¼ c. Parmesan cheese, freshly grated
Optional:
¼ c. Feta or goat cheese, crumbled
3 T. olive tapenade
3-4 cloves roasted garlic
Directions
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Preheat oven to 400. Defrost frozen frozen puff pastry; either let it sit in the fridge for 2-3 hours or lay it out on your kitchen counter, wrapped for about 30 minutes. When defrosted, unfold.
Toss cherry tomatoes with olive oil, oregano, salt and pepper.
Butter the cookie sheet generously. Carefully place puff pastry on the prepared cookie sheet.
Cover pastry with the Mozzarella cheese, and arrange tomatoes so they don’t overlap. Sprinkle with basil and Parmesan cheese, bake for 15-18 minutes or until pastry has puffed up and is golden brown.
Note- if adding additional cheeses, tapenade, or garlic, add before topping with Parmesan cheese.