Roasted Tomato & Vegetable Tart


Roasted Tomato & Vegetable Tart

There is something about the heirloom tomato, and tart flavors that make it a culinary piece of art! This elegant combination are complimentary and taste beautiful.


Cooking Timers

Roast Tomatoes



Refrigerate Pastry



What You'll Need

Roasted Tomato

Egg Wash

Puff Pastry

Filling

Garnish

Directions

Roasted Tomato

  1. Preheat oven to 300°F.
  2. Season tomatoes with salt, pepper, olive oil and sugar.
  3. Slow roast with thyme for 45 minutes.

Puff Pastry

  1. Preheat oven to 400°F.
  2. Take circles and place on pan with parchment paper.
  3. Refrigerate for 15-20 minutes until cold.
  4. Poke holes in pastry with a fork.
  5. Brush pastry with egg wash.
  6. Bake between two sheet trays with silpats until brown.

Filling

  1. Heat a large sauté pan.
  2. Add oil, zucchini and squash.
  3. Sauté until tender.
  4. Season with salt and pepper.

Garnish

Toss all ingredients together.

Presentation

  1. Place tomato directly in center of a 8” round plate.
  2. Arrange sautéed vegetables on top of tomato.
  3. Place puff pastry circle on vegetables.
  4. Finish plate with salad.
  5. Garnish with olive oil.

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