Roasted Heirloom Tomato Tartlet
- 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
- 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.
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