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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
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.
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.
4. 4. Serve immediately, with a dollop of Garden Pesto .
5. 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.
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