Puff-Pastry Tomato Tarts

Puff-Pastry Tomato Tarts
Photo by © John Kernick


  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 tablespoon chopped basil
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • Salt
  • ½ pound chilled all-butter puff pastry
  • All-purpose flour, for dusting
  • 2 teaspoons light brown sugar
  • + 1 more ingredients
    • 1 ½ pounds large heirloom tomatoes, cored

Preheat the oven to 400°. In a saucepan of boiling water, blanch the tomatoes until the skins start to curl, 30 seconds; transfer to a plate and let cool. Peel the tomatoes. Halve them crosswise and squeeze out the seeds, then slice the tomatoes 1/2 inch thick. Sprinkle the tomatoes on both sides...

View full recipe at My Recipes


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