Roasted Heirloom Tomato Tartlet

Recipe from


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

Preparation

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.

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

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.

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

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

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

Note:

May 2006
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