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 Fresh Herbed Tomato Tart

by: Kim Cass

This is a French-inspired fresh, tomato tart. It’s delicious and simple. It highlights the vibrancy & flavor of the fresh tomatoes and herbs. I’m going to use fresh dill, basil, thyme, and parsley, but just about any combo will work.

2 large tomatoes, thinly sliced (about 3⁄4 lb.) Some people use all cherry tomatoes- I added a photo of that. It’s up to you, personal taste.

1⁄2 pt. assorted small tomatoes, halved 3⁄4 tsp. salt, divided 1 (17.3-oz.) package frozen Pepperidge Farm puff pastry sheets, thawed. Ahhh puff pastry! Few things are so tasty!

1 (8-oz.) package shredded mozzarella cheese

1 (4-oz.) package crumbled feta cheese (optional)

1⁄4 cup finely chopped chives- or thinly sliced red onions

1 garlic clove, minced (love garlic!)

1⁄4 cup finely chopped assorted fresh herbs

1 Tbsp. olive oil

1. Preheat oven to 400º. Place tomatoes in a single layer on paper towels; sprinkle with 1⁄2 tsp. salt. Let stand 30 minutes. Pat dry with paper towels.

2. Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. You can use the remaining pastry for another use.

3. Bake pastry at 400º for 14 minutes or until browned.

4. Take pastry out of oven & sprinkle with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1⁄4 tsp. salt; drizzle with olive oil.

Bake all of this at 400º for 14 to 15 minutes or until cheese melts.

Serve immediately. Then exercise later to burn off the extra calories you just consumed. You heard me. Enjoy.

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