Heirloom tomatoes shine in this easy-to-make dish.
INGREDIENTS
1
sheet frozen puff pastry, thawed
⅓cup
basil pesto
2cups
Asiago Fresco or provolone cheese, grated
⅓cup
Parmigiano-Reggiano, grated
2
large heirloom tomatoes, sliced thin
1Tbsp
freshly ground black pepper
INSTRUCTIONS
1
Preheat oven to 400°F.
2
Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.
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Heirloom Tomato Tart
PREP TIME10 mins
COOK TIME30 mins
SERVINGS12
INGREDIENTS
1
sheet frozen puff pastry, thawed
⅓cup
basil pesto
2cups
Asiago Fresco or provolone cheese, grated
⅓cup
Parmigiano-Reggiano, grated
2
large heirloom tomatoes, sliced thin
1Tbsp
freshly ground black pepper
INSTRUCTIONS
1
Preheat oven to 400°F.
2
Place the puff pastry sheet on parchment paper and roll to 12"x 12". Transfer to a baking sheet.
3
Spread a thin layer of the pesto on the puff pastry, and sprinkle with Asiago Fresco and Parmigiano-Reggiano. Place the tomatoes in a single layer on top. Grind fresh pepper on top of tomatoes and sprinkle the additional Parmigiano-Reggiano.
4
Bake for 30 minutes or until the puff pastry is puffed and golden brown.
5
Remove from oven and lightly drizzle with olive oil, sprinkle with sea salt, and top with thinly-sliced fresh basil.
