Heirloom Tomato Tart
Scott
ingredients
- 1 recipe puff pastry
- 1 cup Gruyere cheese (or goat cheese)
- 2 each yellow & red heirloom tomatoes, sliced 1/4" thick
- 2 cloves garlic, minced
- 2 onions, sliced & caramelized
- 1/4 cup olive oil
- 2 Tablespoons basil chiffonade
- Oregano, thyme, Salt and pepper
- 1 cup balsamic vinegar
- 1/4 cup Parmesan cheese
directions
- 1
Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry to 1/4 inch thickness and line 6 individual shells or 1 large removable-bottom tart shell. Chill 1/2 hour. Blind bake shell for 15 minutes. Remove weights and bake an additional 5 to 10 minutes until golden brown. Allow pastry shell to cool before filling.
- 2
Increase oven temperature to 400 degrees. Add light layer of cheese to crust. Toss tomatoes with remaining ingredients except balsamic vinegar. Fill tart shell generously and bake for 12 to 15 minutes, just to warm tomatoes through and brown cheese slightly. Serve warm.
- 3
For balsamic reduction, place vinegar in a small sauce pot and simmer over medium-low heat until reduced by half. Glaze will become thicker as it cools. Drizzle around the tart on each plate. Sprinkle Parmesan cheese on top.
- 4
Makes: 6 individual tarts or 1 large tart.
Source: Scott
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