'Tomato Time' Tart

Recipe Ingredients

2		Sheets frozen puff pastry - thawed
2		Egg yolks
2 teaspoons	10ml	Corn oil
2 teaspoons	10ml	Water
4 teaspoons	20ml	Ripe tomatoes - sliced 1/4
1/2 teaspoon	2.5ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Sugar
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Garden Pesto - (see recipe or store-bought pesto)

Recipe Instructions

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 degrees. 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.

Serve immediately, with a dollop of Garden Pesto.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-25-2002"

Rating

Average rating:

2 (1 votes)

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