Skip to main content
Epicurious
Parade

"Tomato Time" Tart

3.4

(4)

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

2 sheets frozen puff pastry, thawed
2 egg yolks
2 teaspoons corn oil
2 teaspoons water
4 medium-sized ripe tomatoes, sliced 1/4-inch thick
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon sugar
Freshly ground black pepper, to taste
1/2 cup Garden Pesto or store-bought pesto

Preparation

  1. Step 1

    1. Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork.

    Step 2

    2. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.

    Step 3

    3. Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar, and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.

    Step 4

    4. Serve immediately, with a dollop of Garden Pesto .

Nutrition Per Serving

Per tart: 560 calories
40g carbohydrates
11g protein
42g fat
215mg cholesterol.
Nutritional Breakdown: New Wellness
Richmond
Va.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsSavory Pie and TartPuff PastryTomatoVegetableStarterMainDinnerVegetarianEasyBakingParade
Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Easy Cherry Turnovers
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.