Tomato Tart Unlike tarts baked in a pan, there's no need to worry about trimming dough, rolling out perfect circles, or using pie weights. Oven-Roasted Tomato Tart. © Akiko Ida and Pierre Javelle. Serve hot or at room temperature.

Ingredients of Tomato Tart

  1. Prepare 1 of sheet Puff pastry, thawed. I used Pepperidge Farms brand.
  2. Prepare 1/4 cup of flour.
  3. Prepare 1 of large fresh ripe tomato.
  4. It's 4 oz of garlic/herb soft cream cheese blemd, I used Boursin brand.
  5. It's 2 tbsp of thinly sliced onions.
  6. Prepare 2 slice of thin cut bacon, cut in pieces.
  7. It's 1 tbsp of basil, chopped.
  8. It's 1/4 tsp of black pepper.
  9. It's 1 of sliced red chili.
  10. You need 1 cup of italian four cheese blend, shredded.

Tomato Tart instructions

  1. Line a baking sheet with parchment paper. Preheat the oven to 425.
  2. Slice tomato in 1/4 inch slices, sprinkle lighty with salt, place on paper towels to reduce excess liquid..
  3. On a lightly floured surface roll out puff pastry sheet just to even out and enlarge an inch in each direction, place on parchment lined baking sheet..
  4. Spread garlic/herb cream cheese evenly on puff pastry, leaving a 1/4 inch border all aroumd..
  5. Pat tomatos dry, place on cream cheese overlapping just slightly, sprinkle with pepper. Top evenly with cheese blend.Top cheese with onion, bacon, chili's and basil. Gather up all edges of pastry and fold and pinch to form a slight elevated crust..
  6. Bake for 20 to 25 minutes until puff pastry is golden and cheese is melted...

Heirloom Tomato Tart with Pesto and Goat Cheese. Последние твиты от black lives matter (@tomato_tart). professional nosy person, communicatrix, current mom. This tomato tart is a simple vegetarian recipe that is packed full of flavour. Turn ready-rolled pastry and sweet tomatoes into a delicious tomato tart from Woman's Weekly. This easy tomato tart features a flaky puff pastry base, topped with soft cheese and gorgeous fresh tomatoes, then sprinkled with herbs & parmesan. A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

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