Summer Tomato Tart Recipe

Name: Summer Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets frozen puff pastry, thawed; 2 egg yolks; 2 teaspoons corn oil; 2 teaspoons water; 4 medium ripe tomatoes, sliced 1/4 inch thick; 1/2 teaspoon extra virgin olive oil; 1/2 teaspoon sugar; fresh ground black pepper, to taste; 1/4 cup parmesan cheese; 1/2 cup pesto sauce

Servings: persons

2 sheets frozen puff pastry, thawed
2 egg yolks
2 teaspoons corn oil
2 teaspoons water
4 medium ripe tomatoes, sliced 1/4 inch thick
1/2 teaspoon extra virgin olive oil
1/2 teaspoon sugar
fresh ground black pepper, to taste
1/4 cup parmesan cheese
1/2 cup pesto sauce

1
Roll out the pastry on a lightly floured surface.
2
Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
3
Remove to an ungreased baking sheet.
4
Prick the pastry all over with a fork.
5
Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
6
Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
7
Preheat the oven to 400u00b0F.
8
Drizzle the tarts evenly with the olive oil, sugar, and pepper.
9
Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
10
Sprinkle parmesan over the tomatoes in the last 5 minutes.
11
Serve immediately, with a dollop of Pesto.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sheets frozen puff pastry, thawed, 2 egg yolks, 2 teaspoons corn oil, 2 teaspoons water, and more.

Yes, Summer Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Tomato Tart

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