Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoons of your favorite tomatoes sauce
- 2 tablespoons fresh basil chopped
- 2 beefsteak tomatoes sliced in about ½ inch slices
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper
Instructions
- Directions
- Preheat the oven to 400F (200C). Cut the tomatoes into ½” slices and place on paper towels to drain for about 15-20 minutes. For this tart you will need one sheet of frozen puff pastry. Read the directions on the package on how to thaw.
- Once the dough has completely thawed gently roll it out into your baking dish, leaving the parchment paper on. the only ones I had were round pie dishes, so I rolled the dough into it and then rolled the exceeding dough over itself on the edges of the tart.
- Take a fork and piece the entire tart several times. This will keep the pastry from puffing into a pillow.
- Place the pastry into a preheated 400-degree oven. Bake for 15 minutes or until golden brown.
- Take it out of the oven and then, spoon the tomato sauce trough the bottom evenly. Place the tomatoes slices and season with salt and pepper, then sprinkle the olive oil, balsamic vinegar and half the chopped basil.
- Cook for 30 minutes, then take it out and sprinkle with the rest of the basil, serve right away.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!