Grilled Tomato-Rosemary Tart

Grilled Tomato-Rosemary Tart
Photo by Tina Cornett, Jennifer Davick

Ingredients

  • ½ teaspoon freshly ground pepper
  • ½ (17.3-oz.) package frozen puff pastry sheets, thawed
  • 1 teaspoon fresh rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup (2 oz.) shredded mozzarella cheese
  • 1 teaspoon lemon zest
  • + 6 more ingredients
    • 1 tablespoon chopped fresh parsley (optional)
    • 3 plum tomatoes
    • ¼ cup (2 oz.) shredded mozzarella cheese
    • 1 teaspoon lemon zest
    • 1 tablespoon chopped fresh parsley (optional)
    • 3 plum tomatoes

1. Preheat oven to 400°. Cut tomatoes into 1/4-inch slices, and place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.2. Unfold 1 puff pastry sheet on a lightly floured baking sheet. Arrange tomato slices in a single layer on pastry. ...

View full recipe at My Recipes

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