Easy Tomato Tart
A delicious tomato tart made in minutes with frozen puff pastry.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- 2 Tbsp pesto
- 1/2 C Parmesan cheese grated and enough to sprinkle on top.
- 3 tomatoes 3 large tomatoes or 6 small tomatoes, sliced
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 C mozzarella cheese grated
- 1 Tbsp olive oil
- 1 tsp garlic chopped
- 2 Tbsp fresh basil sliced
Heat oven to 425 degrees.
Place pastry on cookie sheet covered with parchment or a silpat.
Fold edges up to form a rim. Poke over the crust bottom with a fork.
Brush with beaten egg.
Spread with pesto.
Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until golden brown. Put on a cooling rack.
Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
Drizzle with olive oil and garlic.
Sprinkle with additional Parmesan cheese.
Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature
Substitutes for puff pastry include: phyllo dough, pie crust and crescent roll dough.
Tomatoes - I used roma tomatoes but any tomato will work.
Calories: 114kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 1mg