Heirloom Tomato & Olive Tarte

Writer Amanda Christmann

Though the heirloom tomatoes make this tarte a work of art, feel free to make this all year long with any fresh tomatoes and any kind of cheese. Makes a terrific appetizer, or a light lunch/dinner!

Serves 2-4

Ingredients:

1 sheet frozen puff pastry

1/2 teaspoon minced garlic

1/4 cup olive tapenade (I used Trader Joe’s brand)

1/2 cup ( about 4 – 6 oz.) freshly grated fontina cheese

2–3 whole heirloom tomatoes (plus little ones for garnish)

1 tablespoon chopped basil salt pepper

Directions:

Preheat oven to 400 degrees. Let puff pastry thaw for 40 minutes.

Brush dough with garlic. Spread olive tapenade in the middle of the dough, leaving about 1/2 inch border around the edge. Sprinkle grated fontina all over the puff pastry, and bake for 15 to 20 minutes, or until golden brown.

While baking, slice tomatoes about 1/4 inch thick. Once pastry is done, remove from oven, layer tomatoes on top. Sprinkle with basil, salt and pepper. Slice and serve!

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