Summer is here and with that comes pounds and pounds of fresh tomatoes. Tomato season doesn't seem to last long enough, in my opinion. From the moment the first sun-ripened tomato is ready to pick until I am forced to remove the remaining green tomatoes in the Fall, we eat everything tomato we can imagine. Cooking tomatoes in the oven seems to bring out their natural sweetness. You could certainly play with this recipe and drizzle olive oil on top prior to baking, use mozzarella cheese instead of parmesan or even add some fresh basil to the top after baking.
Makes 6 individual tarts
1 sheet of frozen puff pastry, thawed according to package instructions
1 small egg, beaten
1-2 large tomatoes (or 4-5 small)
1/4 c. pesto
1/2 c. parmesan cheese (also good with gruyere, cheddar or goats cheese)
salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Slice the tomatoes and lightly salt each side. You need 6 slices - cut more if you would like more than one slice per tart. Let them rest on a paper towel, to absorb the juices, while you prepare the remainder of the tart.
On a lightly floured surface carefully unfold the puff pastry. Roll it out about an inch going each way. With a knife or a pizza cutter, cut into 6 equal pieces. Transfer the pieces to a baking sheet with either a silpat baking mat or parchment paper. Lightly brush the outside of each piece with the egg wash.
Spoon a heaped teaspoon of pesto into the center of each puffed pastry and spread lightly so it covers the entire center. Next, sprinkle with parmesan cheese and then a tomato slice (or more than one slice if you prefer) over the top. Sprinkle with salt and pepper if desired.
Place in the oven, on the center rack, and bake 15-18 minutes, or until golden brown.