Description
A light and fluffy tart made with puff pastry dough, fresh sliced heirloom tomatoes, grated parmesan and basil.
Ingredients
Units
Scale
- 1 puff pastry dough ((thawed, rolled out))
- 4 fresh heirloom tomatoes (sliced)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 shallot (thinly sliced)
- 1 cup grated parmesan
- 1 egg (beaten for egg wash)
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 425°F. Roll out thawed pastry dough onto a baking sheet lined with parchment paper. Set aside as you prep your tart toppings.
- Thinly slice your tomatoes and gently press them with a dry paper towel to remove excess juices. Slice one large shallot and set aside. Next drizzle olive oil and balsamic vinegar on your puff pastry and spread on the surface of the crust using a pastry brush, leaving about 1 inch on the edge of your pastry for crust.
- Next, sprinkle thyme, garlic salt, onion powder, 3/4 cup of grated parmesan on the puff pastry.
- Lastly, lay your shallot slices, 1/4 cup of parmesan on the puff pastry and top with tomato slices. Gently beat the egg for an egg wash and brush over edges with pastry brush (this will give the crust a nice brown color). Sprinkle with sesame seeds and place in oven to cook fo 20-25 minutes, until golden brown on the edges.
- Remove from oven and cool completely before serving. Top with extra parmesan, fresh basil or thyme and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, dinner, Main Course
- Cuisine: American