ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Heirloom Tomato Tartlet

Yield Makes 8 servings

Ingredients

  • 1/2 (17.3-ounce) package frozen puff pastry, thawed
  • 3 pounds heirloom tomatoes, cut into 1/2-inch-thick slices
  • 3 heirloom tomatoes, cut into wedges
  • 1/2 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon kosher salt
  • 2 teaspoons cracked black pepper
  • 1/2 cup soft goat cheese
  • 2 cups mâche or baby greens
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons light balsamic vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/3 cup pitted and chopped brined olives

How to Make It

  1. Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry.

  2. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool.

  3. Brush tomato slices and wedges with 1/4 cup olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly.

  4. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges.

  5. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad.

  6. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 cup olive oil. Sprinkle plates with olives.