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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tomato Tart Recipe

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This recipe for Tomato Tart is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sheets frozen puff pastry, thawed
2 egg yolks
2 tsp. olive oil
2 tsp. water
4 medium ripe tomatoes, sliced 1/4" thick
2 T. of store-bought pesto
Directions:
Directions:
Lay pastry on lightly floured surface. Cut the corners off to make a circle. Place on ungreased cookie sheet. Prick pastry all over with a fork. Whisk together the yolks, oil and water. Brush lightly on pastry. Arrange the tomatoes in concentric circles, leaving a 12" edge. Thinly spread the pesto over the tomatoes. Bake 25 minutes at 400º or until tarts are golden and tomatoes are carmelized. Serve immediately.

 

 

 

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