Name: "Tomato Time" Tart
Yield: Makes 2 servings
Ingredients: 2 sheets frozen puff pastry, thawed; 2 egg yolks; 2 teaspoons corn oil; 2 teaspoons water; 4 medium-sized ripe tomatoes, sliced 1/4-inch thick; 1/2 teaspoon extra-virgin olive oil; 1/2 teaspoon sugar; Freshly ground black pepper, to taste; 1/2 cup Garden Pesto or store-bought pesto

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

Recipe information

Yield
Makes 2 servings

Ingredients

2 sheets frozen puff pastry, thawed

2 egg yolks

2 teaspoons corn oil

2 teaspoons water

4 medium-sized ripe tomatoes, sliced 1/4-inch thick

1/2 teaspoon extra-virgin olive oil

1/2 teaspoon sugar

Freshly ground black pepper, to taste

1/2 cup Garden Pesto or store-bought pesto

Preparation

Step 1
1. Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork.
Step 2
2. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
Step 3
3. Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar, and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
Step 4
4. Serve immediately, with a dollop of Garden Pesto .

Nutrition Per Serving

Per tart: 560 calories

40g carbohydrates

11g protein

42g fat

215mg cholesterol.

Nutritional Breakdown: New Wellness

Richmond

Va.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

TagsSavory Pie and Tart Puff Pastry Tomato Vegetable Starter Main Dinner Vegetarian Easy Baking Parade

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