Roasted Tomato Tart
Roasted Tomato Tart
Get this quick and easy vegetarian recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 25 minutes
  • Yield 6 servings
As seen on Simply Laura
Ingredients
  • One 10-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
  • 1 cup coarsely grated Fontina Cheese
  • 1+½ pounds Plum Tomatoes, sliced into ¼-inch-thick slices
  • 1 tablespoon Olive Oil
  • 1 teaspoon Italian seasoning
  • Kosher Salt and freshly Ground Black Pepper
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ½ cup loosely packed fresh Basil leaves
Method
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside
  2. Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside
  3. In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust–leaving the border–and sprinkle the Parmesan evenly over the top
  4. Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes
  5. Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares

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