Summer tomatoes from the farmers market (or if you are lucky, YOUR OWN garden) are some of the best things on earth.
The taste you get from an heirloom tomato IN SEASON can’t be beat and during the summer I’m finding ways to use them up.
This “Tart” is really just puff pastry dough rolled out a little bit then popped in the oven for a couple mins to parbake while I get the rest of the ingredients ready.
Heirloom Tomato Tart w/ Mozz, Red Pesto, & Truffle Oil
1 puff pastry, thawed and rolled slightly bigger ( Can use homemade or store bought)
2-3 tbsp red pesto (Bought at the specialty grocery store)
2 heirloom tomatoes, thinly sliced (I used red & yellow organic )
1 cup cherry tomatoes, halved & some left whole ( I used red & yellow organic)
5-6 balls Fresh Mozzrella
2 tbsp freshly grated Parmesan
1-2 garlic clove, thinly sliced
2 tbsp fresh thyme, chopped
1 tbsp truffle oil
5-6 basil leaves, whole
1 tbsp parsley, chopped
1. Preheat oven to 425F. Thaw puff pasty on counter for 40 mins or until pliable. Roll out with a rolling pin until it’s a slightly bigger square then you started with. Line a sheet pan with parchment paper and then spread on red pesto and pop into oven for 5 mins.
2. Remove pastry and add all ingredients except truffle oil, parsley and basil. Return tart to oven for 10-15 more mins.
3. Once tart is brown and center is cooked remove from oven and top with truffle oil, basil leaves and sprinkle with parsley.