Roasted Heirloom Tomato Tart
 
 
Ingredients
  • 1 package puff pastry, one square piece, defrosted
  • defrosted
  • 5-6 small heirloom tomatoes, rinsed and dried
  • olive oil
  • coarse sea salt
  • cracked black pepper
  • 1 200g container bocconcini mozzarella pearls, drained
  • 1/4 cup basil tomato spaghetti sauce (or homemade)
  • 1/8- 1/4 cup parmesan romano cheese, grated
  • 2 cloves garlic, finely chopped
  • 1 -2 tsp dried oregano, to taste
  • 1 egg
  • Fresh basil leaves to garnish
Instructions
  1. Preheat oven to 400° F.
  2. Roll out one sheet of puff pastry directly on a silpat pan liner or a piece of parchment paper until it is about an 11” x 14” rectangle. Take a fork and poke holes all over the pastry, leaving a one-inch border all around. Using the palm of your hands, gently roll up to form a border of dough.
  3. Within that border, spread the tomato sauce evenly then sprinkle the Buffalo Mozzarella Pearls over top.
  4. Slice the heirloom tomatoes and place them vertically, overlapping as you go. Experiment with color variations to make a colorful pattern on top.
  5. Tomatoes can differ in the amount of juice they can to contain. If you have a particularly “juicy” variety.. perhaps drain or blot them with paper towels before laying the slices on top.
  6. Sprinkle with the chopped garlic and oregano. Finish by sprinkling the parmesan cheese over all.
  7. In a small bowl, whisk the egg with a drizzle of water to make a wash. Brush this egg mixture on the border of the pastry.
  8. Bake for about 20 minutes or until the puff pastry has risen and lightly browned. I found this recipe to take longer because of the extra liquid in the tomato sauce and the tomatoes themselves. It may take up to 10 minutes longer to cook the bottom of the tart. Check carefully before removing from the oven.
  9. Cool slightly and garnish with fresh basil leaves on top.
  10. Serve warm or at room temperature.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/07/23/cycling-the-kettle-valley-railway/