Puff-Pastry Tomato Tarts

Puff-Pastry Tomato Tarts
Photo by John Kernick

Ingredients

  • Salt
  • All-purpose flour
  • 2 tablespoon(s) unsalted butter
  • 0.5 pound(s) chilled all-butter puff pastry
  • 1.5 pound(s) large heirloom tomatoes
  • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoon(s) light brown sugar
  • + 1 more ingredients
    • 1 tablespoon(s) chopped basil

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 Food & Wine

Comments

Variations on Puff-Pastry Tomato Tarts

  • Puff-Pastry Tomato Tarts
    • 1/2 pound chilled all-butter puff pastry
    • 2 teaspoons light brown sugar
    • 1 1/2 pounds large heirloom tomatoes, cored
    • Salt
    • +3 other ingredients


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