Harvest Tomato Tart

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 9 freshly harvested vine ripened tomatoes
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 package frozen puff pastry, thawed
• 1 tablespoon dijon mustard
• 1 (4 1/2 ounce) package goat cheese, softened
• 2 cloves garlic, thinly sliced
• 2 tablespoons fresh basil or 2 tablespoons parsley, chopped
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh basil or 1 teaspoon parsley

Recipe

• 1 cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
• 2 brush with 2 tablespoon of the oil; sprinkle with salt.
• 3 bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (make ahead: cover and refrigerate on tray for up to 24 hours).
• 4 on lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
• 5 press into pan and trim edges; prick bottom with fork.
• 6 brush bottom with mustard; spread with cheese.
• 7 cover with tomatoes; tuck garlic among slices.
• 8 sprinkle with basil, pepper, then remaining oil.
• 9 bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
• 10 garnish with basil or parsley.
• 11 note: if all you really want is the tomatoes, the tart is wonderful without the cheese.